Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 190 +
Ingredients
71¼ large eggs 5343¾ g sugar, caster 2850 ml double cream 1781¼ g butter, cubed 237½ g poppy seeds 71¼ lemons, zested 4037½ g flour, plain 29 11/16 tsp baking powder 5 15/16 tsp salt 2375 g icing sugar 71¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 71¼ large eggs and 5343¾ g sugar, caster until pale and frothy (2 mins) Add 2850 ml double cream and whisk 2 mins Melt 1781¼ g butter, cubed in a small saucepan Add 237½ g poppy seeds and 71¼ lemons, zested and set aside Sift 4037½ g flour, plain, 29 11/16 tsp baking powder and 5 15/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 2375 g icing sugar and 71¼ 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: