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Lemon and blackcurrant stripe cake from Sweet (page 145) by Yotam Ottolenghi and Helen Goh

  • blackcurrants
  • golden syrup
  • lemons
  • caster sugar
  • vanilla pods
  • eggs
  • butter
  • egg yolks

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Notes about this recipe

  • Eat Your Books

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

  • 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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