Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 566 +
Ingredients
212¼ large eggs 15918¾ g sugar, caster 8490 ml double cream 5306¼ g butter, cubed 707½ g poppy seeds 212¼ lemons, zested 12027½ g flour, plain 88 7/16 tsp baking powder 17 11/16 tsp salt 7075 g icing sugar 212¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 212¼ large eggs and 15918¾ g sugar, caster until pale and frothy (2 mins) Add 8490 ml double cream and whisk 2 mins Melt 5306¼ g butter, cubed in a small saucepan Add 707½ g poppy seeds and 212¼ lemons, zested and set aside Sift 12027½ g flour, plain, 88 7/16 tsp baking powder and 17 11/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 7075 g icing sugar and 212¼ 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: