Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 522 +
Ingredients
195¾ large eggs 14681¼ g sugar, caster 7830 ml double cream 4893¾ g butter, cubed 652½ g poppy seeds 195¾ lemons, zested 11092½ g flour, plain 81 9/16 tsp baking powder 16 5/16 tsp salt 6525 g icing sugar 195¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 195¾ large eggs and 14681¼ g sugar, caster until pale and frothy (2 mins) Add 7830 ml double cream and whisk 2 mins Melt 4893¾ g butter, cubed in a small saucepan Add 652½ g poppy seeds and 195¾ lemons, zested and set aside Sift 11092½ g flour, plain, 81 9/16 tsp baking powder and 16 5/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 6525 g icing sugar and 195¾ 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: