Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 518 +
Ingredients
194¼ large eggs 14568¾ g sugar, caster 7770 ml double cream 4856¼ g butter, cubed 647½ g poppy seeds 194¼ lemons, zested 11007½ g flour, plain 80 15/16 tsp baking powder 16 3/16 tsp salt 6475 g icing sugar 194¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 194¼ large eggs and 14568¾ g sugar, caster until pale and frothy (2 mins) Add 7770 ml double cream and whisk 2 mins Melt 4856¼ g butter, cubed in a small saucepan Add 647½ g poppy seeds and 194¼ lemons, zested and set aside Sift 11007½ g flour, plain, 80 15/16 tsp baking powder and 16 3/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 6475 g icing sugar and 194¼ 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: