Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 343 +
Ingredients
128⅝ large eggs 9646⅞ g sugar, caster 5145 ml double cream 3215⅝ g butter, cubed 428¾ g poppy seeds 128⅝ lemons, zested 7288¾ g flour, plain 53⅗ tsp baking powder 10 5/7 tsp salt 4287½ g icing sugar 128⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 128⅝ large eggs and 9646⅞ g sugar, caster until pale and frothy (2 mins) Add 5145 ml double cream and whisk 2 mins Melt 3215⅝ g butter, cubed in a small saucepan Add 428¾ g poppy seeds and 128⅝ lemons, zested and set aside Sift 7288¾ g flour, plain, 53⅗ tsp baking powder and 10 5/7 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 4287½ g icing sugar and 128⅝ 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: