Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 71 +
Ingredients
26⅝ large eggs 1996⅞ g sugar, caster 1065 ml double cream 665⅝ g butter, cubed 88¾ g poppy seeds 26⅝ lemons, zested 1508¾ g flour, plain 11 1/11 tsp baking powder 2 2/9 tsp salt 887½ g icing sugar 26⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 26⅝ large eggs and 1996⅞ g sugar, caster until pale and frothy (2 mins) Add 1065 ml double cream and whisk 2 mins Melt 665⅝ g butter, cubed in a small saucepan Add 88¾ g poppy seeds and 26⅝ lemons, zested and set aside Sift 1508¾ g flour, plain, 11 1/11 tsp baking powder and 2 2/9 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 887½ g icing sugar and 26⅝ 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: