Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 505 +
Ingredients
189⅜ large eggs 14203⅛ g sugar, caster 7575 ml double cream 4734⅜ g butter, cubed 631¼ g poppy seeds 189⅜ lemons, zested 10731¼ g flour, plain 78 10/11 tsp baking powder 15 7/9 tsp salt 6312½ g icing sugar 189⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 189⅜ large eggs and 14203⅛ g sugar, caster until pale and frothy (2 mins) Add 7575 ml double cream and whisk 2 mins Melt 4734⅜ g butter, cubed in a small saucepan Add 631¼ g poppy seeds and 189⅜ lemons, zested and set aside Sift 10731¼ g flour, plain, 78 10/11 tsp baking powder and 15 7/9 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 6312½ g icing sugar and 189⅜ 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: