Origin: Ottolenghi’s "Sweet"
Cook: 1h
Serves: - 993 +
Ingredients
372⅜ large eggs 27928⅛ g sugar, caster 14895 ml double cream 9309⅜ g butter, cubed 1241¼ g poppy seeds 372⅜ lemons, zested 21101¼ g flour, plain 155 2/13 tsp baking powder 31 tsp salt 12412½ g icing sugar 372⅜ tbsp lemon juice
Method
Preheat oven to 180 C Grease a loaf tin and line with parchment Whisk 372⅜ large eggs and 27928⅛ g sugar, caster until pale and frothy (2 mins) Add 14895 ml double cream and whisk 2 mins Melt 9309⅜ g butter, cubed in a small saucepan Add 1241¼ g poppy seeds and 372⅜ lemons, zested and set aside Sift 21101¼ g flour, plain, 155 2/13 tsp baking powder and 31 tsp salt into bowl and fold into egg mixture Fold in butter mixture Add to tin Bake for 50 minutes Whisk 12412½ g icing sugar and 372⅜ 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: