Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 187 +
Ingredients
70⅛ large eggs 5259⅜ g sugar, caster 2805 ml double cream 1753⅛ g butter, cubed 233¾ g poppy seeds 70⅛ lemons, zested 3973¾ g flour, plain 29 2/9 tsp baking powder 5 11/13 tsp salt 2337½ g icing sugar 70⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 70⅛ large eggs and 5259⅜ g sugar, caster until pale and frothy (2 mins) Add 2805 ml double cream and whisk 2 mins Melt 1753⅛ g butter, cubed in a small saucepan Add 233¾ g poppy seeds and 70⅛ lemons, zested and set aside Sift 3973¾ g flour, plain, 29 2/9 tsp baking powder and 5 11/13 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 2337½ g icing sugar and 70⅛ 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: