Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 114 +
Ingredients
42¾ large eggs 3206¼ g sugar, caster 1710 ml double cream 1068¾ g butter, cubed 142½ g poppy seeds 42¾ lemons, zested 2422½ g flour, plain 17 13/16 tsp baking powder 3 9/16 tsp salt 1425 g icing sugar 42¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 42¾ large eggs and 3206¼ g sugar, caster until pale and frothy (2 mins) Add 1710 ml double cream and whisk 2 mins Melt 1068¾ g butter, cubed in a small saucepan Add 142½ g poppy seeds and 42¾ lemons, zested and set aside Sift 2422½ g flour, plain, 17 13/16 tsp baking powder and 3 9/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 1425 g icing sugar and 42¾ tbsp lemon juice and pour over hot cake Leave for 30 minutes before removing from the tin Eat at room temperature
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: