Type: Cakes
Grappa fruit cake
The combination of the dried fruit, citrus and vanilla in this cake is reminiscent of the Italian panettone. The similarity ends there,…
Tin can cake part II: Pineapple, pecan and currant
The pineapple rings should be in their own juice for this (rather than syrup). If you can find it, start with crushed…
Tin can cake part I: Butternut, honey and almond
Part-bread, part-cake, this tin loaf is the first of what we think of as our boy scout or girl guide trilogy: we…
Vineyard cake (aka Cleopatra cake)
This cake originally came from Yotam’s friend Kit Williams (who herself found it in Gourmet magazine) during her time at Baker &…
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…
Rum and raisin cake with rum caramel icing
Going to the ice cream parlour is something of a tradition for Helen and her eldest son, Sam. They either share a…
Beetroot, ginger and soured cream cake
Esme, Yotam’s test kitchen colleague, was so convinced by this particular cake that she decided to triple the recipe and slip it…
Parsnip and pecan cake with aniseed and orange
Yotam has always been sceptical about cakes made with root vegetables. There have been a number of attempts over the years to…