Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 953 +
Ingredients
357⅜ large eggs 26803⅛ g sugar, caster 14295 ml double cream 8934⅜ g butter, cubed 1191¼ g poppy seeds 357⅜ lemons, zested 20251¼ g flour, plain 148 10/11 tsp baking powder 29 7/9 tsp salt 11912½ g icing sugar 357⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 357⅜ large eggs and 26803⅛ g sugar, caster until pale and frothy (2 mins) Add 14295 ml double cream and whisk 2 mins Melt 8934⅜ g butter, cubed in a small saucepan Add 1191¼ g poppy seeds and 357⅜ lemons, zested and set aside Sift 20251¼ g flour, plain, 148 10/11 tsp baking powder and 29 7/9 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 11912½ g icing sugar and 357⅜ 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: