Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 938 +
Ingredients
351¾ large eggs 26381¼ g sugar, caster 14070 ml double cream 8793¾ g butter, cubed 1172½ g poppy seeds 351¾ lemons, zested 19932½ g flour, plain 146 9/16 tsp baking powder 29 5/16 tsp salt 11725 g icing sugar 351¾ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 351¾ large eggs and 26381¼ g sugar, caster until pale and frothy (2 mins) Add 14070 ml double cream and whisk 2 mins Melt 8793¾ g butter, cubed in a small saucepan Add 1172½ g poppy seeds and 351¾ lemons, zested and set aside Sift 19932½ g flour, plain, 146 9/16 tsp baking powder and 29 5/16 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 11725 g icing sugar and 351¾ 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: