Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 387 +
Ingredients
145⅛ large eggs 10884⅜ g sugar, caster 5805 ml double cream 3628⅛ g butter, cubed 483¾ g poppy seeds 145⅛ lemons, zested 8223¾ g flour, plain 60 7/15 tsp baking powder 12 1/11 tsp salt 4837½ g icing sugar 145⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 145⅛ large eggs and 10884⅜ g sugar, caster until pale and frothy (2 mins) Add 5805 ml double cream and whisk 2 mins Melt 3628⅛ g butter, cubed in a small saucepan Add 483¾ g poppy seeds and 145⅛ lemons, zested and set aside Sift 8223¾ g flour, plain, 60 7/15 tsp baking powder and 12 1/11 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 4837½ g icing sugar and 145⅛ 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: