Plum, blackberry and bay friand bake from Ottolenghi Simple (page 274) by Yotam Ottolenghi

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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

    See recipe for a variation.

  • carolyn_bhwd0z on June 01, 2026

    Any other fruit eg peaches

  • ellwell on June 21, 2024

    I am so glad this recipe came to my attention. I have made it twice now and I learned a few things: The first time I did not have access to fresh bay leaves, so I went to my garden and grabbed some lemon basil and some thyme. It added a really nice flavor. I cooked it in a 9x13 pan, which I felt made it to shallow. It burned around the edges but mostly it was juice that burned and that part was delicious. The second time, I used the bay leaves. I was disappointed and really preferred my first concoction. I used a 9x9 pan, which gave it a better depth. I cooked it a little less to avoid the burning, but decided that I missed the burned parts!

  • CourtneyT on April 03, 2024

    Gorgeous! The perfect way to use up extra egg whites and any fruit you have stashed in the freezer. Easy and delicious. I didn't have the pan size he recommended so I used a 9" deep round and it worked well. Using frozen fruit adds some extra time but did not affect taste/enjoyability.

  • bwhip on June 21, 2022

    Delightful. Quite easy to put together, and produced lovely flavors and a light, tender crumb. Great warm out of the oven, with vanilla gelato. We’ll have this one again.

  • elysedc on June 16, 2022

    a huge hit, a breeze to put together, incredibly adaptable based on whatever fruit you can find. When I return to this recipe (as I have done many times - literally always a hit) I omit the bay leaves and don't notice a difference. The mix of textures and flavors is truly divine, this one's a real keeper!

  • Emily Hope on September 24, 2021

    Made this as written (using the metric weights), with italian plums and blackberries from the freezer. It was a hit with the whole family--super moist and a delicate crumb, really showcasing the flavors of the fruit. Next time I will try cutting back the sugar a bit (it was a bit sweet for my taste) and swapping all or some of the flour for whole grain, maybe spelt or kamut. Would be a great addition to a brunch spread.

  • jatay on September 18, 2021

    I made this using Italian prune plums for this recipe. Really lovely and light bake. It'll probably make an encore for breakfast tomorrow.

  • anya_sf on October 03, 2020

    I made 1/2 recipe in an 8"x8" glass pan, omitting the bay leaves (could not find). Baked 55 minutes until the center was set; however, the edges were overly dark at that point, so perhaps should have baked for less time or reduced the oven temperature (glass pan). Plenty sweet to enjoy on its own, it was very nice with whipped cream or ice cream. Half the recipe served 4.

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