Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 323 +
Ingredients
121⅛ large eggs 9084⅜ g sugar, caster 4845 ml double cream 3028⅛ g butter, cubed 403¾ g poppy seeds 121⅛ lemons, zested 6863¾ g flour, plain 50 7/15 tsp baking powder 10 1/11 tsp salt 4037½ g icing sugar 121⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 121⅛ large eggs and 9084⅜ g sugar, caster until pale and frothy (2 mins) Add 4845 ml double cream and whisk 2 mins Melt 3028⅛ g butter, cubed in a small saucepan Add 403¾ g poppy seeds and 121⅛ lemons, zested and set aside Sift 6863¾ g flour, plain, 50 7/15 tsp baking powder and 10 1/11 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 4037½ g icing sugar and 121⅛ 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: