Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 989 +
Ingredients
370⅞ large eggs 27815⅝ g sugar, caster 14835 ml double cream 9271⅞ g butter, cubed 1236¼ g poppy seeds 370⅞ lemons, zested 21016¼ g flour, plain 154 8/15 tsp baking powder 30 10/11 tsp salt 12362½ g icing sugar 370⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 370⅞ large eggs and 27815⅝ g sugar, caster until pale and frothy (2 mins) Add 14835 ml double cream and whisk 2 mins Melt 9271⅞ g butter, cubed in a small saucepan Add 1236¼ g poppy seeds and 370⅞ lemons, zested and set aside Sift 21016¼ g flour, plain, 154 8/15 tsp baking powder and 30 10/11 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 12362½ g icing sugar and 370⅞ 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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