Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 117 +
Ingredients
43⅞ large eggs 3290⅝ g sugar, caster 1755 ml double cream 1096⅞ g butter, cubed 146¼ g poppy seeds 43⅞ lemons, zested 2486¼ g flour, plain 18 2/7 tsp baking powder 3⅔ tsp salt 1462½ g icing sugar 43⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 43⅞ large eggs and 3290⅝ g sugar, caster until pale and frothy (2 mins) Add 1755 ml double cream and whisk 2 mins Melt 1096⅞ g butter, cubed in a small saucepan Add 146¼ g poppy seeds and 43⅞ lemons, zested and set aside Sift 2486¼ g flour, plain, 18 2/7 tsp baking powder and 3⅔ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 1462½ g icing sugar and 43⅞ 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: