Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 14 +
Ingredients
5¼ large eggs 393¾ g sugar, caster 210 ml double cream 131¼ g butter, cubed 17½ g poppy seeds 5¼ lemons, zested 297½ g flour, plain 2 3/16 tsp baking powder 7/16 tsp salt 175 g icing sugar 5¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 5¼ large eggs and 393¾ g sugar, caster until pale and frothy (2 mins) Add 210 ml double cream and whisk 2 mins Melt 131¼ g butter, cubed in a small saucepan Add 17½ g poppy seeds and 5¼ lemons, zested and set aside Sift 297½ g flour, plain, 2 3/16 tsp baking powder and 7/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 175 g icing sugar and 5¼ 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: