Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 506 +
Ingredients
189¾ large eggs 14231¼ g sugar, caster 7590 ml double cream 4743¾ g butter, cubed 632½ g poppy seeds 189¾ lemons, zested 10752½ g flour, plain 79 1/16 tsp baking powder 15 13/16 tsp salt 6325 g icing sugar 189¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 189¾ large eggs and 14231¼ g sugar, caster until pale and frothy (2 mins) Add 7590 ml double cream and whisk 2 mins Melt 4743¾ g butter, cubed in a small saucepan Add 632½ g poppy seeds and 189¾ lemons, zested and set aside Sift 10752½ g flour, plain, 79 1/16 tsp baking powder and 15 13/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 6325 g icing sugar and 189¾ 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: