Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 1006 +
Ingredients
377¼ large eggs 28293¾ g sugar, caster 15090 ml double cream 9431¼ g butter, cubed 1257½ g poppy seeds 377¼ lemons, zested 21377½ g flour, plain 157 3/16 tsp baking powder 31 7/16 tsp salt 12575 g icing sugar 377¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 377¼ large eggs and 28293¾ g sugar, caster until pale and frothy (2 mins) Add 15090 ml double cream and whisk 2 mins Melt 9431¼ g butter, cubed in a small saucepan Add 1257½ g poppy seeds and 377¼ lemons, zested and set aside Sift 21377½ g flour, plain, 157 3/16 tsp baking powder and 31 7/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 12575 g icing sugar and 377¼ 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: