Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 838 +
Ingredients
314¼ large eggs 23568¾ g sugar, caster 12570 ml double cream 7856¼ g butter, cubed 1047½ g poppy seeds 314¼ lemons, zested 17807½ g flour, plain 130 15/16 tsp baking powder 26 3/16 tsp salt 10475 g icing sugar 314¼ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 314¼ large eggs and 23568¾ g sugar, caster until pale and frothy (2 mins) Add 12570 ml double cream and whisk 2 mins Melt 7856¼ g butter, cubed in a small saucepan Add 1047½ g poppy seeds and 314¼ lemons, zested and set aside Sift 17807½ g flour, plain, 130 15/16 tsp baking powder and 26 3/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 10475 g icing sugar and 314¼ 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: