Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 261 +
Ingredients
97⅞ large eggs 7340⅝ g sugar, caster 3915 ml double cream 2446⅞ g butter, cubed 326¼ g poppy seeds 97⅞ lemons, zested 5546¼ g flour, plain 40 7/9 tsp baking powder 8 2/13 tsp salt 3262½ g icing sugar 97⅞ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 97⅞ large eggs and 7340⅝ g sugar, caster until pale and frothy (2 mins) Add 3915 ml double cream and whisk 2 mins Melt 2446⅞ g butter, cubed in a small saucepan Add 326¼ g poppy seeds and 97⅞ lemons, zested and set aside Sift 5546¼ g flour, plain, 40 7/9 tsp baking powder and 8 2/13 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 3262½ g icing sugar and 97⅞ 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: