Apricot, walnut and lavender cake from The Guardian by Yotam Ottolenghi

Where’s the full recipe - why can I only see the ingredients?

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

  • 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.

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