Grappa fruit cake from Sweet (page 141) 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

  • Kinhawaii on April 20, 2023

    I thought this was just ok. Got 9 small cakes in a muffin pan & it took over 20 minutes to bake for me. Used Grand Marnier & orange zest & juice instead of lemon zest & juice. I thought it was better on the second day.

  • mondraussie on January 01, 2020

    Totally agree with dinnermints! I also made it in a brioche pan, and it did turn out very, very brown (almost burnt around the edges). Next time, I will try reducing the temp a little, and covering with foil after about 30mins. And yes the icing needs more liquid than the recipe states.. not a big deal, just keep adding liquid little by little until you have the consistency you want.

  • 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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