Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 940 +
Ingredients
352½ large eggs 26437½ g sugar, caster 14100 ml double cream 8812½ g butter, cubed 1175 g poppy seeds 352½ lemons, zested 19975 g flour, plain 146⅞ tsp baking powder 29⅜ tsp salt 11750 g icing sugar 352½ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 352½ large eggs and 26437½ g sugar, caster until pale and frothy (2 mins) Add 14100 ml double cream and whisk 2 mins Melt 8812½ g butter, cubed in a small saucepan Add 1175 g poppy seeds and 352½ lemons, zested and set aside Sift 19975 g flour, plain, 146⅞ tsp baking powder and 29⅜ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 11750 g icing sugar and 352½ 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: