Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 83 +
Ingredients
31⅛ large eggs 2334⅜ g sugar, caster 1245 ml double cream 778⅛ g butter, cubed 103¾ g poppy seeds 31⅛ lemons, zested 1763¾ g flour, plain 13 tsp baking powder 2⅗ tsp salt 1037½ g icing sugar 31⅛ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 31⅛ large eggs and 2334⅜ g sugar, caster until pale and frothy (2 mins) Add 1245 ml double cream and whisk 2 mins Melt 778⅛ g butter, cubed in a small saucepan Add 103¾ g poppy seeds and 31⅛ lemons, zested and set aside Sift 1763¾ g flour, plain, 13 tsp baking powder and 2⅗ tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 1037½ g icing sugar and 31⅛ 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: