Apricot, walnut and lavender cake from Plenty More (page 320) by Yotam Ottolenghi

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe is on p.308 in the US edition.

  • pamacea on January 01, 2025

    I’m weirdly extremely allergic to apricots. Was pondering possible substitutions to try. Any suggestions out there?

  • Kattancock on July 31, 2021

    Really delicious. I can't eat walnuts so I made with pecans and olive oil and it worked just fine. Would have used pistachios if I'd had any! I baked in my gas oven at 350 with the convection on and it took 75 minutes. My apricots sunk as well but I think it's more delicious that way. For those nervous about lavender, it's a very subtle flavour.

  • TrishaCP on June 14, 2020

    The flavor of this cake is great. I omitted the lavender (not a fan), and the icing (odd confectioner’s sugar shortage). But in spite of everyone’s notes, I also burned the cake. I baked it for 60 minutes- after checking it at 45 minutes when it was still under-done. In my case it was the sides of the cake AND the bottom that burned. If I make this again, I would definitely reduce the oven temperature.

  • StephEpices on August 10, 2019

    I have made this several times and it one of my favorite cakes! When apricot season was over, i made it with figs and it worked really well too. When I was out of lavender I once used rosemary and it also was excellent. This is just one of the best cake recipes I've made so far. I do cut the sugar in half, though.

  • dinnermints on July 07, 2018

    This was good, although quite rich. I weighed the fruit after pitting it; would do that again as it seemed just the right amount. I saw the notes about not letting it bake too long and so was cautious about checking it often towards the end, but then it seemed done at 70 minutes (and I think it could've gone longer). I think I let the butter got too soft/warm given the warm weather the day I made it. It did look lovely.

  • Jane on July 31, 2017

    This was a lovely summer cake. I didn't use lavender, mainly because I didn't have any, but also I don't very much like the taste (it tastes soapy to me). The cake had a lovely moist texture. My placement of the apricots wasn't as pretty as in Ottolenghi's own photo - my cake baked up over more of the fruit than in his version. But a delicious cake I will be repeating - maybe even adding lavender next time.

  • anya_sf on July 30, 2017

    I lined the bottom of the pan with parchment, but sprayed the sides with cooking spray, which worked fine. I should have read the other notes first, because I was very busy doing other things while baking this, and didn't check the time until 70 minutes, at which point the cake was already burnt on the edges. Sigh. We cut away the burnt parts and ate it anyway. It was still good and quite moist inside. I used dried lavender and the flavor was subtle, but added a beautiful perfume to the cake. The cake isn't too sweet and you could almost have it for breakfast (OK, I do plan to do this, so not almost...). I might play around with the flavors next time - maybe add vanilla, use orange zest instead of lemon, possibly some spice.

  • darcie_b on July 23, 2016

    I've made this twice - once as written and once with a few substitutions. The second time I used pistachios instead of walnuts and added 1/4 tsp each cinnamon & nutmeg instead of lavender. Both times the cake was delicious. The cake is moist and tender with excellent flavor. Watch the times, though - my cake got done slightly faster than the lowest time in the estimated range.

  • caitmcg on July 10, 2016

    I used all ground almonds, rather than almonds and walnuts. The result was a delicious cake that was a big hit and will make a regular appearance during apricot season.

  • mondraussie on July 05, 2015

    Very interesting combination of flavours: walnuts, lavender and a hint of lemon zest. Nice and moist. I used fresh lavender, next time will have to try with dried.

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