Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 358 +
Ingredients
134¼ large eggs 10068¾ g sugar, caster 5370 ml double cream 3356¼ g butter, cubed 447½ g poppy seeds 134¼ lemons, zested 7607½ g flour, plain 55 15/16 tsp baking powder 11 3/16 tsp salt 4475 g icing sugar 134¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 134¼ large eggs and 10068¾ g sugar, caster until pale and frothy (2 mins) Add 5370 ml double cream and whisk 2 mins Melt 3356¼ g butter, cubed in a small saucepan Add 447½ g poppy seeds and 134¼ lemons, zested and set aside Sift 7607½ g flour, plain, 55 15/16 tsp baking powder and 11 3/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 4475 g icing sugar and 134¼ 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: