Dutch apple cake from Ottolenghi Comfort (page 290) by Yotam Ottolenghi and Helen Goh and Tara Wigley and Verena Lochmuller

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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

    Can substitute apple juice for dark rum.

  • anya_sf on January 13, 2026

    My apples weighed more, but still fit in the pan (mine has 3" sides). I needed to roll the crust more to fit the sides, but that wasn't a problem as there was ample dough. My cake needed 15 min longer to bake. The apples were a little firm and, while my guests liked this cake, I think they would have preferred different spices. We all liked the crust. The next day, the crust was softer (but not unenjoyable) and the spices had mellowed. I would try a different recipe for comparison, such as Cook's Illustrated's, before making this one again.

  • Dionysiaca on January 09, 2026

    Honestly, this is more of a pie than a cake – the filling remains quite loose , and the Bramley apples didn't dissolve into mush in the way I expected. However, it was delicious. I substituted maple syrup and golden syrup for the black treacle, as I don't like the taste of black treacle. I also substituted calvados for rum.

  • CourtneyT on September 22, 2025

    This cake is gorgeous! It's certainly not a quick bake but it's worth the effort. We subbed bourbon whisky for rum as we are not rum drinkers and I was unable to locate any locally for less than £25 (simply crazy). It worked well and there was just a hint of the flavour. The crust was just perfect and we didn't find to too sweet but I don't think it would hurt to row back the sugar a bit if that's your preference. It was both soft and crunchy in different places and subtly flavoured. The filling is spot on- complex flavours and textures that compliment each other beautifully.

  • Astrid5555 on September 21, 2024

    Excellent cake, the filling reminded me of apple strudel, but like all other sweet Ottolenghi recipes way too sweet. While the filling was ok from a sweetness level, the crust could have probably done with half the sugar. Whole family loved it though.

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