Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 359 +
Ingredients
134⅝ large eggs 10096⅞ g sugar, caster 5385 ml double cream 3365⅝ g butter, cubed 448¾ g poppy seeds 134⅝ lemons, zested 7628¾ g flour, plain 56 1/11 tsp baking powder 11 2/9 tsp salt 4487½ g icing sugar 134⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 134⅝ large eggs and 10096⅞ g sugar, caster until pale and frothy (2 mins) Add 5385 ml double cream and whisk 2 mins Melt 3365⅝ g butter, cubed in a small saucepan Add 448¾ g poppy seeds and 134⅝ lemons, zested and set aside Sift 7628¾ g flour, plain, 56 1/11 tsp baking powder and 11 2/9 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 4487½ g icing sugar and 134⅝ 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: