Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 666 +
Ingredients
249¾ large eggs 18731¼ g sugar, caster 9990 ml double cream 6243¾ g butter, cubed 832½ g poppy seeds 249¾ lemons, zested 14152½ g flour, plain 104 1/16 tsp baking powder 20 13/16 tsp salt 8325 g icing sugar 249¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 249¾ large eggs and 18731¼ g sugar, caster until pale and frothy (2 mins) Add 9990 ml double cream and whisk 2 mins Melt 6243¾ g butter, cubed in a small saucepan Add 832½ g poppy seeds and 249¾ lemons, zested and set aside Sift 14152½ g flour, plain, 104 1/16 tsp baking powder and 20 13/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 8325 g icing sugar and 249¾ 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: