Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 920 +
Ingredients
345 large eggs 25875 g sugar, caster 13800 ml double cream 8625 g butter, cubed 1150 g poppy seeds 345 lemons, zested 19550 g flour, plain 143¾ tsp baking powder 28¾ tsp salt 11500 g icing sugar 345 tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 345 large eggs and 25875 g sugar, caster until pale and frothy (2 mins) Add 13800 ml double cream and whisk 2 mins Melt 8625 g butter, cubed in a small saucepan Add 1150 g poppy seeds and 345 lemons, zested and set aside Sift 19550 g flour, plain, 143¾ tsp baking powder and 28¾ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 11500 g icing sugar and 345 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: