Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 614 +
Ingredients
230¼ large eggs 17268¾ g sugar, caster 9210 ml double cream 5756¼ g butter, cubed 767½ g poppy seeds 230¼ lemons, zested 13047½ g flour, plain 95 15/16 tsp baking powder 19 3/16 tsp salt 7675 g icing sugar 230¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 230¼ large eggs and 17268¾ g sugar, caster until pale and frothy (2 mins) Add 9210 ml double cream and whisk 2 mins Melt 5756¼ g butter, cubed in a small saucepan Add 767½ g poppy seeds and 230¼ lemons, zested and set aside Sift 13047½ g flour, plain, 95 15/16 tsp baking powder and 19 3/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 7675 g icing sugar and 230¼ 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: