Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 719 +
Ingredients
269⅝ large eggs 20221⅞ g sugar, caster 10785 ml double cream 6740⅝ g butter, cubed 898¾ g poppy seeds 269⅝ lemons, zested 15278¾ g flour, plain 112⅓ tsp baking powder 22 7/15 tsp salt 8987½ g icing sugar 269⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 269⅝ large eggs and 20221⅞ g sugar, caster until pale and frothy (2 mins) Add 10785 ml double cream and whisk 2 mins Melt 6740⅝ g butter, cubed in a small saucepan Add 898¾ g poppy seeds and 269⅝ lemons, zested and set aside Sift 15278¾ g flour, plain, 112⅓ tsp baking powder and 22 7/15 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 8987½ g icing sugar and 269⅝ 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: