Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 1019 +
Ingredients
382⅛ large eggs 28659⅜ g sugar, caster 15285 ml double cream 9553⅛ g butter, cubed 1273¾ g poppy seeds 382⅛ lemons, zested 21653¾ g flour, plain 159 2/9 tsp baking powder 31 11/13 tsp salt 12737½ g icing sugar 382⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 382⅛ large eggs and 28659⅜ g sugar, caster until pale and frothy (2 mins) Add 15285 ml double cream and whisk 2 mins Melt 9553⅛ g butter, cubed in a small saucepan Add 1273¾ g poppy seeds and 382⅛ lemons, zested and set aside Sift 21653¾ g flour, plain, 159 2/9 tsp baking powder and 31 11/13 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 12737½ g icing sugar and 382⅛ 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: