Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 263 +
Ingredients
98⅝ large eggs 7396⅞ g sugar, caster 3945 ml double cream 2465⅝ g butter, cubed 328¾ g poppy seeds 98⅝ lemons, zested 5588¾ g flour, plain 41 1/11 tsp baking powder 8 2/9 tsp salt 3287½ g icing sugar 98⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 98⅝ large eggs and 7396⅞ g sugar, caster until pale and frothy (2 mins) Add 3945 ml double cream and whisk 2 mins Melt 2465⅝ g butter, cubed in a small saucepan Add 328¾ g poppy seeds and 98⅝ lemons, zested and set aside Sift 5588¾ g flour, plain, 41 1/11 tsp baking powder and 8 2/9 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 3287½ g icing sugar and 98⅝ 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: