Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 702 +
Ingredients
263¼ large eggs 19743¾ g sugar, caster 10530 ml double cream 6581¼ g butter, cubed 877½ g poppy seeds 263¼ lemons, zested 14917½ g flour, plain 109 11/16 tsp baking powder 21 15/16 tsp salt 8775 g icing sugar 263¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 263¼ large eggs and 19743¾ g sugar, caster until pale and frothy (2 mins) Add 10530 ml double cream and whisk 2 mins Melt 6581¼ g butter, cubed in a small saucepan Add 877½ g poppy seeds and 263¼ lemons, zested and set aside Sift 14917½ g flour, plain, 109 11/16 tsp baking powder and 21 15/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 8775 g icing sugar and 263¼ 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: