Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 748 +
Ingredients
280½ large eggs 21037½ g sugar, caster 11220 ml double cream 7012½ g butter, cubed 935 g poppy seeds 280½ lemons, zested 15895 g flour, plain 116⅞ tsp baking powder 23⅜ tsp salt 9350 g icing sugar 280½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 280½ large eggs and 21037½ g sugar, caster until pale and frothy (2 mins) Add 11220 ml double cream and whisk 2 mins Melt 7012½ g butter, cubed in a small saucepan Add 935 g poppy seeds and 280½ lemons, zested and set aside Sift 15895 g flour, plain, 116⅞ tsp baking powder and 23⅜ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 9350 g icing sugar and 280½ 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: