Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 31 +
Ingredients
11⅝ large eggs 871⅞ g sugar, caster 465 ml double cream 290⅝ g butter, cubed 38¾ g poppy seeds 11⅝ lemons, zested 658¾ g flour, plain 4 11/13 tsp baking powder 1 tsp salt 387½ g icing sugar 11⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 11⅝ large eggs and 871⅞ g sugar, caster until pale and frothy (2 mins) Add 465 ml double cream and whisk 2 mins Melt 290⅝ g butter, cubed in a small saucepan Add 38¾ g poppy seeds and 11⅝ lemons, zested and set aside Sift 658¾ g flour, plain, 4 11/13 tsp baking powder and 1 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 387½ g icing sugar and 11⅝ 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: