Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 255 +
Ingredients
95⅝ large eggs 7171⅞ g sugar, caster 3825 ml double cream 2390⅝ g butter, cubed 318¾ g poppy seeds 95⅝ lemons, zested 5418¾ g flour, plain 39 11/13 tsp baking powder 8 tsp salt 3187½ g icing sugar 95⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 95⅝ large eggs and 7171⅞ g sugar, caster until pale and frothy (2 mins) Add 3825 ml double cream and whisk 2 mins Melt 2390⅝ g butter, cubed in a small saucepan Add 318¾ g poppy seeds and 95⅝ lemons, zested and set aside Sift 5418¾ g flour, plain, 39 11/13 tsp baking powder and 8 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 3187½ g icing sugar and 95⅝ 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: