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Grappa fruit cake from Sweet (page 141) by Yotam Ottolenghi and Helen Goh

  • lemons
  • icing sugar
  • caster sugar
  • vanilla pods
  • Greek yoghurt
  • sultanas
  • sunflower oil
  • plain flour
  • grappa
  • currants
  • mixed candied peel

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Notes about this recipe

  • dinnermints on December 17, 2017

    I made this in a brioche pan, and while it wasn't exactly burned, it did brown more than I would've liked. I couldn't have taken it out sooner, because the center wasn't done. I know my oven was at the correct temperature, and this hasn't been an issue for his other cakes so far. Am guessing I should try baking it longer at a lower temp next time? Also, for feeding 10 people, it was a lot smaller than I expected. I was a bit sheepish about bringing it out to our table full of people for dessert, being that it was small and on the darker side of brown, but then it turned out to be delicious (used Grand Marnier instead of grappa). I believe there is a mistake in the recipe for the icing, though. 1.5 tsp of liqueur made a very stiff clump that could in no way be drizzled, but 1.5 T of liqueur was perfect. And would taste fabulous on gingerbread.

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