Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 742 +
Ingredients
278¼ large eggs 20868¾ g sugar, caster 11130 ml double cream 6956¼ g butter, cubed 927½ g poppy seeds 278¼ lemons, zested 15767½ g flour, plain 115 15/16 tsp baking powder 23 3/16 tsp salt 9275 g icing sugar 278¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 278¼ large eggs and 20868¾ g sugar, caster until pale and frothy (2 mins) Add 11130 ml double cream and whisk 2 mins Melt 6956¼ g butter, cubed in a small saucepan Add 927½ g poppy seeds and 278¼ lemons, zested and set aside Sift 15767½ g flour, plain, 115 15/16 tsp baking powder and 23 3/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 9275 g icing sugar and 278¼ 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: