Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 842 +
Ingredients
315¾ large eggs 23681¼ g sugar, caster 12630 ml double cream 7893¾ g butter, cubed 1052½ g poppy seeds 315¾ lemons, zested 17892½ g flour, plain 131 9/16 tsp baking powder 26 5/16 tsp salt 10525 g icing sugar 315¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 315¾ large eggs and 23681¼ g sugar, caster until pale and frothy (2 mins) Add 12630 ml double cream and whisk 2 mins Melt 7893¾ g butter, cubed in a small saucepan Add 1052½ g poppy seeds and 315¾ lemons, zested and set aside Sift 17892½ g flour, plain, 131 9/16 tsp baking powder and 26 5/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 10525 g icing sugar and 315¾ 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: