Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 691 +
Ingredients
259⅛ large eggs 19434⅜ g sugar, caster 10365 ml double cream 6478⅛ g butter, cubed 863¾ g poppy seeds 259⅛ lemons, zested 14683¾ g flour, plain 108 tsp baking powder 21⅗ tsp salt 8637½ g icing sugar 259⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 259⅛ large eggs and 19434⅜ g sugar, caster until pale and frothy (2 mins) Add 10365 ml double cream and whisk 2 mins Melt 6478⅛ g butter, cubed in a small saucepan Add 863¾ g poppy seeds and 259⅛ lemons, zested and set aside Sift 14683¾ g flour, plain, 108 tsp baking powder and 21⅗ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 8637½ g icing sugar and 259⅛ 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: