Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 753 +
Ingredients
282⅜ large eggs 21178⅛ g sugar, caster 11295 ml double cream 7059⅜ g butter, cubed 941¼ g poppy seeds 282⅜ lemons, zested 16001¼ g flour, plain 117⅔ tsp baking powder 23 8/15 tsp salt 9412½ g icing sugar 282⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 282⅜ large eggs and 21178⅛ g sugar, caster until pale and frothy (2 mins) Add 11295 ml double cream and whisk 2 mins Melt 7059⅜ g butter, cubed in a small saucepan Add 941¼ g poppy seeds and 282⅜ lemons, zested and set aside Sift 16001¼ g flour, plain, 117⅔ tsp baking powder and 23 8/15 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 9412½ g icing sugar and 282⅜ 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: