Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 141 +
Ingredients
52⅞ large eggs 3965⅝ g sugar, caster 2115 ml double cream 1321⅞ g butter, cubed 176¼ g poppy seeds 52⅞ lemons, zested 2996¼ g flour, plain 22 tsp baking powder 4⅖ tsp salt 1762½ g icing sugar 52⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 52⅞ large eggs and 3965⅝ g sugar, caster until pale and frothy (2 mins) Add 2115 ml double cream and whisk 2 mins Melt 1321⅞ g butter, cubed in a small saucepan Add 176¼ g poppy seeds and 52⅞ lemons, zested and set aside Sift 2996¼ g flour, plain, 22 tsp baking powder and 4⅖ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 1762½ g icing sugar and 52⅞ 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: