Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 628 +
Ingredients
235½ large eggs 17662½ g sugar, caster 9420 ml double cream 5887½ g butter, cubed 785 g poppy seeds 235½ lemons, zested 13345 g flour, plain 98⅛ tsp baking powder 19⅝ tsp salt 7850 g icing sugar 235½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 235½ large eggs and 17662½ g sugar, caster until pale and frothy (2 mins) Add 9420 ml double cream and whisk 2 mins Melt 5887½ g butter, cubed in a small saucepan Add 785 g poppy seeds and 235½ lemons, zested and set aside Sift 13345 g flour, plain, 98⅛ tsp baking powder and 19⅝ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 7850 g icing sugar and 235½ 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: