Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 815 +
Ingredients
305⅝ large eggs 22921⅞ g sugar, caster 12225 ml double cream 7640⅝ g butter, cubed 1018¾ g poppy seeds 305⅝ lemons, zested 17318¾ g flour, plain 127⅓ tsp baking powder 25 7/15 tsp salt 10187½ g icing sugar 305⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 305⅝ large eggs and 22921⅞ g sugar, caster until pale and frothy (2 mins) Add 12225 ml double cream and whisk 2 mins Melt 7640⅝ g butter, cubed in a small saucepan Add 1018¾ g poppy seeds and 305⅝ lemons, zested and set aside Sift 17318¾ g flour, plain, 127⅓ tsp baking powder and 25 7/15 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 10187½ g icing sugar and 305⅝ 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: