Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 462 +
Ingredients
173¼ large eggs 12993¾ g sugar, caster 6930 ml double cream 4331¼ g butter, cubed 577½ g poppy seeds 173¼ lemons, zested 9817½ g flour, plain 72 3/16 tsp baking powder 14 7/16 tsp salt 5775 g icing sugar 173¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 173¼ large eggs and 12993¾ g sugar, caster until pale and frothy (2 mins) Add 6930 ml double cream and whisk 2 mins Melt 4331¼ g butter, cubed in a small saucepan Add 577½ g poppy seeds and 173¼ lemons, zested and set aside Sift 9817½ g flour, plain, 72 3/16 tsp baking powder and 14 7/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 5775 g icing sugar and 173¼ 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: