Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 935 +
Ingredients
350⅝ large eggs 26296⅞ g sugar, caster 14025 ml double cream 8765⅝ g butter, cubed 1168¾ g poppy seeds 350⅝ lemons, zested 19868¾ g flour, plain 146 1/11 tsp baking powder 29 2/9 tsp salt 11687½ g icing sugar 350⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 350⅝ large eggs and 26296⅞ g sugar, caster until pale and frothy (2 mins) Add 14025 ml double cream and whisk 2 mins Melt 8765⅝ g butter, cubed in a small saucepan Add 1168¾ g poppy seeds and 350⅝ lemons, zested and set aside Sift 19868¾ g flour, plain, 146 1/11 tsp baking powder and 29 2/9 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 11687½ g icing sugar and 350⅝ 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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