Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 457 +
Ingredients
171⅜ large eggs 12853⅛ g sugar, caster 6855 ml double cream 4284⅜ g butter, cubed 571¼ g poppy seeds 171⅜ lemons, zested 9711¼ g flour, plain 71⅖ tsp baking powder 14 2/7 tsp salt 5712½ g icing sugar 171⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 171⅜ large eggs and 12853⅛ g sugar, caster until pale and frothy (2 mins) Add 6855 ml double cream and whisk 2 mins Melt 4284⅜ g butter, cubed in a small saucepan Add 571¼ g poppy seeds and 171⅜ lemons, zested and set aside Sift 9711¼ g flour, plain, 71⅖ tsp baking powder and 14 2/7 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 5712½ g icing sugar and 171⅜ 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: