Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 941 +
Ingredients
352⅞ large eggs 26465⅝ g sugar, caster 14115 ml double cream 8821⅞ g butter, cubed 1176¼ g poppy seeds 352⅞ lemons, zested 19996¼ g flour, plain 147 tsp baking powder 29⅖ tsp salt 11762½ g icing sugar 352⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 352⅞ large eggs and 26465⅝ g sugar, caster until pale and frothy (2 mins) Add 14115 ml double cream and whisk 2 mins Melt 8821⅞ g butter, cubed in a small saucepan Add 1176¼ g poppy seeds and 352⅞ lemons, zested and set aside Sift 19996¼ g flour, plain, 147 tsp baking powder and 29⅖ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 11762½ g icing sugar and 352⅞ 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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