Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 442 +
Ingredients
165¾ large eggs 12431¼ g sugar, caster 6630 ml double cream 4143¾ g butter, cubed 552½ g poppy seeds 165¾ lemons, zested 9392½ g flour, plain 69 1/16 tsp baking powder 13 13/16 tsp salt 5525 g icing sugar 165¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 165¾ large eggs and 12431¼ g sugar, caster until pale and frothy (2 mins) Add 6630 ml double cream and whisk 2 mins Melt 4143¾ g butter, cubed in a small saucepan Add 552½ g poppy seeds and 165¾ lemons, zested and set aside Sift 9392½ g flour, plain, 69 1/16 tsp baking powder and 13 13/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 5525 g icing sugar and 165¾ 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: