Turnip cake from Ottolenghi Flavour / Flavor (page 270) by Yotam Ottolenghi and Ixta Belfrage and Tara Wigley

  • sesame seeds
  • soy sauce
  • chives
  • fresh ginger
  • maple syrup
  • sesame oil
  • caster sugar
  • pine nuts
  • sunflower oil
  • daikon radishes
  • dried shiitake mushrooms
  • toasted sesame oil
  • cooked chestnuts
  • Thai white rice flour

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

    Despite the title, this recipe does not call for turnips.

  • Jane on November 19, 2020

    This was rather a laborious recipe, requiring a trip to H Mart to get the Thai rice flour (I had initially thought I could use my normal white rice flour and only discovered after making the topping that I could not). I had to sub cashew nuts for chestnuts and dried chanterelles for dried shiitake in the topping (which was great). The turnip cake itself was pleasant but I don't plan to repeat it - it has to be prepped the day before and then the slices are fried. It's not the kind of food I love - and I only chose the recipe because a friend gifted me a large daikon radish.

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