Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 974 +
Ingredients
365¼ large eggs 27393¾ g sugar, caster 14610 ml double cream 9131¼ g butter, cubed 1217½ g poppy seeds 365¼ lemons, zested 20697½ g flour, plain 152 3/16 tsp baking powder 30 7/16 tsp salt 12175 g icing sugar 365¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 365¼ large eggs and 27393¾ g sugar, caster until pale and frothy (2 mins) Add 14610 ml double cream and whisk 2 mins Melt 9131¼ g butter, cubed in a small saucepan Add 1217½ g poppy seeds and 365¼ lemons, zested and set aside Sift 20697½ g flour, plain, 152 3/16 tsp baking powder and 30 7/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 12175 g icing sugar and 365¼ 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: