Type: Baking and patisserie

April 26, 2021

Apple and olive oil cake with maple icing

This is such a popular staple on the Ottolenghi cake counter that we’ve allowed it to make a guest appearance from the…

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Granola

Play around with the nuts, fruit and seeds here, depending on what you have and what you like. Just keep the total…

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Banana and hazelnut

Another classic flavour combination here, with the banana, hazelnuts and chocolate….

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Semolina and raspberry tart

Semolina conjures up lots of fond memories of growing up in the Middle East. syrup-soaked semolina cakes were the stuff of dreams…

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Individual plum clafoutis

We break away from tradition here. Whereas the French clafoutis batter is usually poured over fresh pitted cherries in a large ovenproof…

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Brioche galette

This makes a substantial treat for an afternoon tea or, served with lightly sweetened crème fraîche, a ‘wow’ of a dessert to…

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Cinnamon and hazelnut

We use the swiss meringue method here, which involves dissolving the sugars in the egg whites before whipping them up. Doing this…

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Tartlets

The five recipes here all call for tartlet cases that are made up from about a third or a quarter of the…

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