Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 949 +
Ingredients
355⅞ large eggs 26690⅝ g sugar, caster 14235 ml double cream 8896⅞ g butter, cubed 1186¼ g poppy seeds 355⅞ lemons, zested 20166¼ g flour, plain 148 2/7 tsp baking powder 29⅔ tsp salt 11862½ g icing sugar 355⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 355⅞ large eggs and 26690⅝ g sugar, caster until pale and frothy (2 mins) Add 14235 ml double cream and whisk 2 mins Melt 8896⅞ g butter, cubed in a small saucepan Add 1186¼ g poppy seeds and 355⅞ lemons, zested and set aside Sift 20166¼ g flour, plain, 148 2/7 tsp baking powder and 29⅔ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 11862½ g icing sugar and 355⅞ 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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