Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 399 +
Ingredients
149⅝ large eggs 11221⅞ g sugar, caster 5985 ml double cream 3740⅝ g butter, cubed 498¾ g poppy seeds 149⅝ lemons, zested 8478¾ g flour, plain 62⅓ tsp baking powder 12 7/15 tsp salt 4987½ g icing sugar 149⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 149⅝ large eggs and 11221⅞ g sugar, caster until pale and frothy (2 mins) Add 5985 ml double cream and whisk 2 mins Melt 3740⅝ g butter, cubed in a small saucepan Add 498¾ g poppy seeds and 149⅝ lemons, zested and set aside Sift 8478¾ g flour, plain, 62⅓ tsp baking powder and 12 7/15 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 4987½ g icing sugar and 149⅝ 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: