Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 788 +
Ingredients
295½ large eggs 22162½ g sugar, caster 11820 ml double cream 7387½ g butter, cubed 985 g poppy seeds 295½ lemons, zested 16745 g flour, plain 123⅛ tsp baking powder 24⅝ tsp salt 9850 g icing sugar 295½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 295½ large eggs and 22162½ g sugar, caster until pale and frothy (2 mins) Add 11820 ml double cream and whisk 2 mins Melt 7387½ g butter, cubed in a small saucepan Add 985 g poppy seeds and 295½ lemons, zested and set aside Sift 16745 g flour, plain, 123⅛ tsp baking powder and 24⅝ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 9850 g icing sugar and 295½ 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: