Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 855 +
Ingredients
320⅝ large eggs 24046⅞ g sugar, caster 12825 ml double cream 8015⅝ g butter, cubed 1068¾ g poppy seeds 320⅝ lemons, zested 18168¾ g flour, plain 133⅗ tsp baking powder 26 5/7 tsp salt 10687½ g icing sugar 320⅝ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 320⅝ large eggs and 24046⅞ g sugar, caster until pale and frothy (2 mins) Add 12825 ml double cream and whisk 2 mins Melt 8015⅝ g butter, cubed in a small saucepan Add 1068¾ g poppy seeds and 320⅝ lemons, zested and set aside Sift 18168¾ g flour, plain, 133⅗ tsp baking powder and 26 5/7 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 10687½ g icing sugar and 320⅝ 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: