Chocolate krantz cakes from Jerusalem (page 284) by Yotam Ottolenghi and Sami Tamimi

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

  • grace_xe2lnk on April 15, 2026

    Cut recipe in half for just one loaf…should have made two! One is almost gone. You only need a little bit of syrup to brush on top so make less.

  • jessekl on January 01, 2021

    Extremely sweet and lacks much complex flavor, but the technique is straightforward and the results are pretty.

  • Sparkles75 on April 10, 2020

    With time on my hands in isolation yesterday I thought I would tackle this for Easter. As lengthy as the recipe appears it is honestly not overly complicated and while time consuming most of it is actually hands off. 10 to 15 minutes on the dough on the Thursday night and then in the morning was as simple as rolling out, spreading over a quickly made filling then following clearly given instructions roll up, twist, and re rise in the tin. I had glanced at Martha Stewart's recipe and noticed she added cinnamon to her chocolate filling so as a slight nod to Easter I added a tsp to the filling and I would do this again. I wasn't sure what to expect, neither my family or I had ever eaten Babka before so wasn't sure what I was shooting for. Hubby dropped off the package to his parents this morning for Good Friday and I received a message from my very non gushy mother in law..."What is this?? Oh my, it is so delicious I can't stop eating it!"

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