Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 967 +
Ingredients
362⅝ large eggs 27196⅞ g sugar, caster 14505 ml double cream 9065⅝ g butter, cubed 1208¾ g poppy seeds 362⅝ lemons, zested 20548¾ g flour, plain 151 1/11 tsp baking powder 30 2/9 tsp salt 12087½ g icing sugar 362⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 362⅝ large eggs and 27196⅞ g sugar, caster until pale and frothy (2 mins) Add 14505 ml double cream and whisk 2 mins Melt 9065⅝ g butter, cubed in a small saucepan Add 1208¾ g poppy seeds and 362⅝ lemons, zested and set aside Sift 20548¾ g flour, plain, 151 1/11 tsp baking powder and 30 2/9 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 12087½ g icing sugar and 362⅝ 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: