Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 305 +
Ingredients
114⅜ large eggs 8578⅛ g sugar, caster 4575 ml double cream 2859⅜ g butter, cubed 381¼ g poppy seeds 114⅜ lemons, zested 6481¼ g flour, plain 47⅔ tsp baking powder 9 8/15 tsp salt 3812½ g icing sugar 114⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 114⅜ large eggs and 8578⅛ g sugar, caster until pale and frothy (2 mins) Add 4575 ml double cream and whisk 2 mins Melt 2859⅜ g butter, cubed in a small saucepan Add 381¼ g poppy seeds and 114⅜ lemons, zested and set aside Sift 6481¼ g flour, plain, 47⅔ tsp baking powder and 9 8/15 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 3812½ g icing sugar and 114⅜ 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: