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

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Sweet and sour sprouts with chestnuts and grapes; Esme's rough squash mash; Dirty rice; Leeks with miso and chive salsa

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.

  • caroline_ddgbkl on January 15, 2026

    This worked fine with ordinary rice flour and was really tasty. Needs the nuts and gravy to be at its best.

  • WildFlour on October 20, 2025

    The Kindle version has error. It does not tell how or when to add the dry ingredients to the grated daikon radish.

  • lholtzman on July 10, 2025

    This recipe did not work out. Perhaps my daikon radishes weren’t fresh enough or it was that I only had an 8 x 11 baking dish. That said, I remember not enjoying it when I made it before, and I did have the correct size pan. The cake was pretty undercooked and the result was a chalky raw taste. I ended up composting the leftovers, which I rarely do.

  • 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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