Lemon and blackcurrant stripe cake from Sweet (page 145) 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

    Can substitute mixed berries for blackcurrants and corn syrup for golden syrup.

  • Frenchfoodie on June 03, 2019

    Made with raspberries and it was great, icing tasted like raspberry ripple ice cream. Made sponge a day ahead and it kept fine.

  • steinsm on February 28, 2018

    This is absolutely delicious. But, I found that the first time I made it, it was only 4" high (which is logical when the strips are 4" wide.) So, this time I doubled the recipe and made the strips 6" wide. Much better! Also, I use my own Swiss meringue buttercream recipe as the one in Sweet made a huge mess and just didn't work for me.

  • Nikapai on February 09, 2018

    Beautiful both to look at, and eat. Can make the buttercream up to three days ahead and refrigerate, which I did and am glad I did, as it reduced the cook time on the day. Really interesting textured cake too. So many rave reviews from people who ate it!

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