Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 473 +
Ingredients
177⅜ large eggs 13303⅛ g sugar, caster 7095 ml double cream 4434⅜ g butter, cubed 591¼ g poppy seeds 177⅜ lemons, zested 10051¼ g flour, plain 73 10/11 tsp baking powder 14 7/9 tsp salt 5912½ g icing sugar 177⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 177⅜ large eggs and 13303⅛ g sugar, caster until pale and frothy (2 mins) Add 7095 ml double cream and whisk 2 mins Melt 4434⅜ g butter, cubed in a small saucepan Add 591¼ g poppy seeds and 177⅜ lemons, zested and set aside Sift 10051¼ g flour, plain, 73 10/11 tsp baking powder and 14 7/9 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 5912½ g icing sugar and 177⅜ 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: