Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 145 +
Ingredients
54⅜ large eggs 4078⅛ g sugar, caster 2175 ml double cream 1359⅜ g butter, cubed 181¼ g poppy seeds 54⅜ lemons, zested 3081¼ g flour, plain 22⅔ tsp baking powder 4 8/15 tsp salt 1812½ g icing sugar 54⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 54⅜ large eggs and 4078⅛ g sugar, caster until pale and frothy (2 mins) Add 2175 ml double cream and whisk 2 mins Melt 1359⅜ g butter, cubed in a small saucepan Add 181¼ g poppy seeds and 54⅜ lemons, zested and set aside Sift 3081¼ g flour, plain, 22⅔ tsp baking powder and 4 8/15 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 1812½ g icing sugar and 54⅜ 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: