Tessa's spice cake from Sweet (page 186) by Yotam Ottolenghi and Helen Goh

  • soured cream
  • oranges
  • vanilla extract
  • malt vinegar
  • plain flour
  • butter
  • mixed spice (UK)

  • EYB Comments

    Can substitute quatre épices for mixed spice, and apple cider vinegar for malt vinegar.

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 quatre épices for mixed spice, and apple cider vinegar for malt vinegar.

  • anya_sf on February 25, 2022

    I was skeptical about the high oven temperature; after 40 minutes, I reduced the temp to 325 F since the cake was already getting quite dark, and the cake baked another 18 min. The cake was lovely, moist and dense like a pound cake, with delicious brown sugar-spice flavor.

  • cultus.girl on June 23, 2019

    This is the cake I have made over and over from Sweet. Beautiful spicy flavour.

  • Astrid5555 on December 28, 2017

    This cake is worth baking just for its Christmas-y smell while in the oven, heavenly! This is an outstanding cake, perfect with a cup of tea. Quick to throw together, but do check it before the 50 minute mark, mine was done and quite dark already after 45 minutes. Used apple cider vinegar with honey instead of malt vinegar. Will definitely be making this one again!

  • FJT on October 20, 2017

    Ignoring the facts that I should have checked and put some foil over the top of the tin to stop the cake over-browning (almost burning) on top and my loaf tin is obviously slightly smaller than the one specified in the book, this is a really, really nice cake and does indeed go very nicely with a cup of tea. I made it with home-made mixed spice (Nigella has a recipe on her website), a gluten-free flour mix and cider vinegar in place of malt vinegar. I have a suspicion that, just like gingerbread which is very similar, this cake will only get better after a day or two ... if it lasts that long!

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