Type: Mini-cakes

April 26, 2021

Chocolate guinness cakes with baileys irish cream

The recipe in Nigella Lawson’s wonderful book, Feast, inspired our version of these cakes. We have amplified the Irish element in her…

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Blackberry and star anise friands

These look splendid when iced – destined for top ranking on any tiered cake stand – but also work un-iced, in the…

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Coffee and walnut financiers

Financiers, like the little blocks of gold they’re named after, typically come in the shape of a rectangle. We like to make…

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Flourless chocolate ‘teacakes’

Our ‘teacakes’ – unlike the more bread-like teacakes, dense with raisins – are light, airy and gluten-free. They work with a cup…

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Lemon and semolina syrup cakes

Syrup cakes remind Yotam of his childhood in Jerusalem, where syrup-soaked cakes – perfumed with orange blossom, rose water or a smack…

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Roma’s doughnuts with saffron custard cream

This recipe is adapted (so much so as to be unrecognizable from the original!) from a clipping Helen’s mother-in-law, Roma Kausman, tore…

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Lemon, blueberry and almond ‘teacakes’

We’ve always called these ‘teacakes’ at Ottolenghi. There’s no link to the traditional raisin-filled bready cake that’s toasted and slathered with butter…

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Hazelnut crumble cake with Gianduja (or Nutella) icing

In the shops we use Gianduja chocolate for our icing, which we’re crazy about: with its addition of hazelnut paste, it’s the…

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Baby black and orange cakes

We like to make these simple ‘teacakes’ bite-sized, then bag up a mix of black and orange to give as gifts. They’re…

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