Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 241 +
Ingredients
90⅜ large eggs 6778⅛ g sugar, caster 3615 ml double cream 2259⅜ g butter, cubed 301¼ g poppy seeds 90⅜ lemons, zested 5121¼ g flour, plain 37⅔ tsp baking powder 7 8/15 tsp salt 3012½ g icing sugar 90⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 90⅜ large eggs and 6778⅛ g sugar, caster until pale and frothy (2 mins) Add 3615 ml double cream and whisk 2 mins Melt 2259⅜ g butter, cubed in a small saucepan Add 301¼ g poppy seeds and 90⅜ lemons, zested and set aside Sift 5121¼ g flour, plain, 37⅔ tsp baking powder and 7 8/15 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 3012½ g icing sugar and 90⅜ 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: