Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 655 +
Ingredients
245⅝ large eggs 18421⅞ g sugar, caster 9825 ml double cream 6140⅝ g butter, cubed 818¾ g poppy seeds 245⅝ lemons, zested 13918¾ g flour, plain 102⅓ tsp baking powder 20 7/15 tsp salt 8187½ g icing sugar 245⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 245⅝ large eggs and 18421⅞ g sugar, caster until pale and frothy (2 mins) Add 9825 ml double cream and whisk 2 mins Melt 6140⅝ g butter, cubed in a small saucepan Add 818¾ g poppy seeds and 245⅝ lemons, zested and set aside Sift 13918¾ g flour, plain, 102⅓ tsp baking powder and 20 7/15 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 8187½ g icing sugar and 245⅝ 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: