Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 363 +
Ingredients
136⅛ large eggs 10209⅜ g sugar, caster 5445 ml double cream 3403⅛ g butter, cubed 453¾ g poppy seeds 136⅛ lemons, zested 7713¾ g flour, plain 56 5/7 tsp baking powder 11⅓ tsp salt 4537½ g icing sugar 136⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 136⅛ large eggs and 10209⅜ g sugar, caster until pale and frothy (2 mins) Add 5445 ml double cream and whisk 2 mins Melt 3403⅛ g butter, cubed in a small saucepan Add 453¾ g poppy seeds and 136⅛ lemons, zested and set aside Sift 7713¾ g flour, plain, 56 5/7 tsp baking powder and 11⅓ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 4537½ g icing sugar and 136⅛ 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: