Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 981 +
Ingredients
367⅞ large eggs 27590⅝ g sugar, caster 14715 ml double cream 9196⅞ g butter, cubed 1226¼ g poppy seeds 367⅞ lemons, zested 20846¼ g flour, plain 153 2/7 tsp baking powder 30⅔ tsp salt 12262½ g icing sugar 367⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 367⅞ large eggs and 27590⅝ g sugar, caster until pale and frothy (2 mins) Add 14715 ml double cream and whisk 2 mins Melt 9196⅞ g butter, cubed in a small saucepan Add 1226¼ g poppy seeds and 367⅞ lemons, zested and set aside Sift 20846¼ g flour, plain, 153 2/7 tsp baking powder and 30⅔ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 12262½ g icing sugar and 367⅞ 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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