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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)

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Notes about this recipe

  • Eat Your Books

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

  • 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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