Type: Mini-cakes
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…
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…
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…
Tahini and halva brownies
The combination of tahini, halva and chocolate is so good that some members of staff (Tara, we see you!) had to put…
Persian love cakes
These little Persian cakes came to us by way of our Glaswegian colleague John Meechan, who adapted them from a Gerard Yaxley…
Chocolate and chestnut powder puffs
Helen had her first taste of powder puffs at a funeral in Victoria, Australia, over 20 years ago. Too embarrassed to ask…
Powder puffs raspberry and rose
Helen had her first taste of powder puffs at a funeral in Victoria, Australia, over 20 years ago. Too embarrassed to ask…
Lemon and raspberry cupcakes
The difference between a cupcake that stands the test of time and one that vanishes into obscurity is, we think, all to…
Saffron, orange and honey madeleines
Traditionally, madeleines are best eaten as close to coming out of the oven as possible. The beating together of the eggs and…