Tin cake pan part 1 (butternut, honey and almond) from Sweet (page 136) 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

  • Eat Your Books

    Errata from publisher: this recipe is not nut-free - ignore the NF symbol.

  • Astrid5555 on February 02, 2021

    While I really enjoyed this cake, (which I made in a loaf pan rather than a tin), the rest of the family unisono declared their unhappiniess about “obvious vegetables in sweet bakes”. Quite sweet from the raisin and sugar combination (less would be more), a little crumbly, still delicious!

  • eliza on December 02, 2017

    My first recipe from the book, this is definitely a dessert. It's very sweet and I would reduce the sugar slightly next time. The flavours are excellent and I liked the toasted almonds with the orange and raisins. I used 3 small loaf tins instead of cans; for this, the baking time needs to be reduced to about 35 minutes. I'm disappointed that the book (Canadian edition) calls for self raising flour which we don't have in Canada so I used 2.25 tsp baking powder in the flour, and this seemed about right. I froze one loaf and it reheated beautifully. Great with a cup of tea as an afternoon snack; will definitely make again.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.