Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 611 +
Ingredients
229⅛ large eggs 17184⅜ g sugar, caster 9165 ml double cream 5728⅛ g butter, cubed 763¾ g poppy seeds 229⅛ lemons, zested 12983¾ g flour, plain 95 7/15 tsp baking powder 19 1/11 tsp salt 7637½ g icing sugar 229⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 229⅛ large eggs and 17184⅜ g sugar, caster until pale and frothy (2 mins) Add 9165 ml double cream and whisk 2 mins Melt 5728⅛ g butter, cubed in a small saucepan Add 763¾ g poppy seeds and 229⅛ lemons, zested and set aside Sift 12983¾ g flour, plain, 95 7/15 tsp baking powder and 19 1/11 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 7637½ g icing sugar and 229⅛ 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: