Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 467 +
Ingredients
175⅛ large eggs 13134⅜ g sugar, caster 7005 ml double cream 4378⅛ g butter, cubed 583¾ g poppy seeds 175⅛ lemons, zested 9923¾ g flour, plain 73 tsp baking powder 14⅗ tsp salt 5837½ g icing sugar 175⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 175⅛ large eggs and 13134⅜ g sugar, caster until pale and frothy (2 mins) Add 7005 ml double cream and whisk 2 mins Melt 4378⅛ g butter, cubed in a small saucepan Add 583¾ g poppy seeds and 175⅛ lemons, zested and set aside Sift 9923¾ g flour, plain, 73 tsp baking powder and 14⅗ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 5837½ g icing sugar and 175⅛ 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: