Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 593 +
Ingredients
222⅜ large eggs 16678⅛ g sugar, caster 8895 ml double cream 5559⅜ g butter, cubed 741¼ g poppy seeds 222⅜ lemons, zested 12601¼ g flour, plain 92⅔ tsp baking powder 18 8/15 tsp salt 7412½ g icing sugar 222⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 222⅜ large eggs and 16678⅛ g sugar, caster until pale and frothy (2 mins) Add 8895 ml double cream and whisk 2 mins Melt 5559⅜ g butter, cubed in a small saucepan Add 741¼ g poppy seeds and 222⅜ lemons, zested and set aside Sift 12601¼ g flour, plain, 92⅔ tsp baking powder and 18 8/15 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 7412½ g icing sugar and 222⅜ 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: