Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 403 +
Ingredients
151⅛ large eggs 11334⅜ g sugar, caster 6045 ml double cream 3778⅛ g butter, cubed 503¾ g poppy seeds 151⅛ lemons, zested 8563¾ g flour, plain 63 tsp baking powder 12⅗ tsp salt 5037½ g icing sugar 151⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 151⅛ large eggs and 11334⅜ g sugar, caster until pale and frothy (2 mins) Add 6045 ml double cream and whisk 2 mins Melt 3778⅛ g butter, cubed in a small saucepan Add 503¾ g poppy seeds and 151⅛ lemons, zested and set aside Sift 8563¾ g flour, plain, 63 tsp baking powder and 12⅗ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 5037½ g icing sugar and 151⅛ 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: