Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 385 +
Ingredients
144⅜ large eggs 10828⅛ g sugar, caster 5775 ml double cream 3609⅜ g butter, cubed 481¼ g poppy seeds 144⅜ lemons, zested 8181¼ g flour, plain 60 2/13 tsp baking powder 12 tsp salt 4812½ g icing sugar 144⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 144⅜ large eggs and 10828⅛ g sugar, caster until pale and frothy (2 mins) Add 5775 ml double cream and whisk 2 mins Melt 3609⅜ g butter, cubed in a small saucepan Add 481¼ g poppy seeds and 144⅜ lemons, zested and set aside Sift 8181¼ g flour, plain, 60 2/13 tsp baking powder and 12 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 4812½ g icing sugar and 144⅜ 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: