Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 223 +
Ingredients
83⅝ large eggs 6271⅞ g sugar, caster 3345 ml double cream 2090⅝ g butter, cubed 278¾ g poppy seeds 83⅝ lemons, zested 4738¾ g flour, plain 34 11/13 tsp baking powder 7 tsp salt 2787½ g icing sugar 83⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 83⅝ large eggs and 6271⅞ g sugar, caster until pale and frothy (2 mins) Add 3345 ml double cream and whisk 2 mins Melt 2090⅝ g butter, cubed in a small saucepan Add 278¾ g poppy seeds and 83⅝ lemons, zested and set aside Sift 4738¾ g flour, plain, 34 11/13 tsp baking powder and 7 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 2787½ g icing sugar and 83⅝ 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: