Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 591 +
Ingredients
221⅝ large eggs 16621⅞ g sugar, caster 8865 ml double cream 5540⅝ g butter, cubed 738¾ g poppy seeds 221⅝ lemons, zested 12558¾ g flour, plain 92⅓ tsp baking powder 18 7/15 tsp salt 7387½ g icing sugar 221⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 221⅝ large eggs and 16621⅞ g sugar, caster until pale and frothy (2 mins) Add 8865 ml double cream and whisk 2 mins Melt 5540⅝ g butter, cubed in a small saucepan Add 738¾ g poppy seeds and 221⅝ lemons, zested and set aside Sift 12558¾ g flour, plain, 92⅓ tsp baking powder and 18 7/15 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 7387½ g icing sugar and 221⅝ 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: