Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 933 +
Ingredients
349⅞ large eggs 26240⅝ g sugar, caster 13995 ml double cream 8746⅞ g butter, cubed 1166¼ g poppy seeds 349⅞ lemons, zested 19826¼ g flour, plain 145 7/9 tsp baking powder 29 2/13 tsp salt 11662½ g icing sugar 349⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 349⅞ large eggs and 26240⅝ g sugar, caster until pale and frothy (2 mins) Add 13995 ml double cream and whisk 2 mins Melt 8746⅞ g butter, cubed in a small saucepan Add 1166¼ g poppy seeds and 349⅞ lemons, zested and set aside Sift 19826¼ g flour, plain, 145 7/9 tsp baking powder and 29 2/13 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 11662½ g icing sugar and 349⅞ tbsp lemon juice and pour over hot cake Leave for 30 minutes before removing from the tin Eat at room temperature
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