Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 220 +
Ingredients
82½ large eggs 6187½ g sugar, caster 3300 ml double cream 2062½ g butter, cubed 275 g poppy seeds 82½ lemons, zested 4675 g flour, plain 34⅜ tsp baking powder 6⅞ tsp salt 2750 g icing sugar 82½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 82½ large eggs and 6187½ g sugar, caster until pale and frothy (2 mins) Add 3300 ml double cream and whisk 2 mins Melt 2062½ g butter, cubed in a small saucepan Add 275 g poppy seeds and 82½ lemons, zested and set aside Sift 4675 g flour, plain, 34⅜ tsp baking powder and 6⅞ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 2750 g icing sugar and 82½ 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: