Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 983 +
Ingredients
368⅝ large eggs 27646⅞ g sugar, caster 14745 ml double cream 9215⅝ g butter, cubed 1228¾ g poppy seeds 368⅝ lemons, zested 20888¾ g flour, plain 153⅗ tsp baking powder 30 5/7 tsp salt 12287½ g icing sugar 368⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 368⅝ large eggs and 27646⅞ g sugar, caster until pale and frothy (2 mins) Add 14745 ml double cream and whisk 2 mins Melt 9215⅝ g butter, cubed in a small saucepan Add 1228¾ g poppy seeds and 368⅝ lemons, zested and set aside Sift 20888¾ g flour, plain, 153⅗ tsp baking powder and 30 5/7 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 12287½ g icing sugar and 368⅝ 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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