Vineyard cake (aka Cleopatra cake) from Sweet (page 134) by Yotam Ottolenghi and Helen Goh

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

  • DKennedy on January 26, 2024

    I don't know what made me stop and decide on this recipe, it is a strange one, but I am glad I did. A couple of things to note about this recipe: you will need an angel food cake pan (which I recently inherited from my mother) not something I would have ordinarily been inclined to own/acquire. The sugar crust technique is a new one for me and I will def be riffing this technique and using it elsewhere. The dessert wine ingredient makes this a costly cake. You need 1 3/4 c. I opted to use 1/2 c of muscat (which is what I had open in the fridge) and the other 1 1/4 c I subbed an inexpensive Sauvignon blanc, (also open in the fridge). The cake was sufficiently sweet, nuanced, and fragrant even with this substitution. I used every day grapes but I think if you could get your hands on muscat grapes, this cake would be insane. Would be a lovely addition to or to accompany a cheese board or to serve at book club, etc. It is quite stunning. I am keeping it in my back pocket.

  • DePollepel on June 19, 2021

    yes, very special cake and good tasting. may add some more grapes

  • SunkenSouffle on November 22, 2020

    Sort of a strange cake, I will only make again to take to a wine and cheese night.

  • Astrid5555 on October 12, 2019

    Pound-cake like texture with a subtle dessert wine flavor. Had to substitute Sauternes wine and some milk because I could not find the muscat de Beaumes de Venise wine required. Like anya_sf I would have preferred even more grapes, especially since I had not halved mine because they were so small. Overall a very good yet a little grown-up tasting cake which I will happily make again next fall.

  • anya_sf on September 30, 2019

    I made 3/4 recipe but with the full amount of grapes, since there weren't that many and the pan size was the same. After the initial 20 minutes, remaining baking time (after adding the topping) was 25 minutes. The texture and flavor of the cake were similar to pound cake, except for the pieces with grapes and sugar topping, which were the best. There weren't many grapes though. The dessert wine flavor was noticeable, yet subtle, in that I'd be hard pressed to identify it. My family liked this just fine, but it didn't wow us.

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