Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 718 +
Ingredients
269¼ large eggs 20193¾ g sugar, caster 10770 ml double cream 6731¼ g butter, cubed 897½ g poppy seeds 269¼ lemons, zested 15257½ g flour, plain 112 3/16 tsp baking powder 22 7/16 tsp salt 8975 g icing sugar 269¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 269¼ large eggs and 20193¾ g sugar, caster until pale and frothy (2 mins) Add 10770 ml double cream and whisk 2 mins Melt 6731¼ g butter, cubed in a small saucepan Add 897½ g poppy seeds and 269¼ lemons, zested and set aside Sift 15257½ g flour, plain, 112 3/16 tsp baking powder and 22 7/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 8975 g icing sugar and 269¼ 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: