Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 49 +
Ingredients
18⅜ large eggs 1378⅛ g sugar, caster 735 ml double cream 459⅜ g butter, cubed 61¼ g poppy seeds 18⅜ lemons, zested 1041¼ g flour, plain 7⅔ tsp baking powder 1 8/15 tsp salt 612½ g icing sugar 18⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 18⅜ large eggs and 1378⅛ g sugar, caster until pale and frothy (2 mins) Add 735 ml double cream and whisk 2 mins Melt 459⅜ g butter, cubed in a small saucepan Add 61¼ g poppy seeds and 18⅜ lemons, zested and set aside Sift 1041¼ g flour, plain, 7⅔ tsp baking powder and 1 8/15 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 612½ g icing sugar and 18⅜ 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: