Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 174 +
Ingredients
65¼ large eggs 4893¾ g sugar, caster 2610 ml double cream 1631¼ g butter, cubed 217½ g poppy seeds 65¼ lemons, zested 3697½ g flour, plain 27 3/16 tsp baking powder 5 7/16 tsp salt 2175 g icing sugar 65¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 65¼ large eggs and 4893¾ g sugar, caster until pale and frothy (2 mins) Add 2610 ml double cream and whisk 2 mins Melt 1631¼ g butter, cubed in a small saucepan Add 217½ g poppy seeds and 65¼ lemons, zested and set aside Sift 3697½ g flour, plain, 27 3/16 tsp baking powder and 5 7/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 2175 g icing sugar and 65¼ 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: