© 2020 YOU Magazine. Stir the bicarbonate of soda with the vinegar in a small bowl – it will fizz up a little. Chill the cake for 30 minutes. Place the butter and sugar in the bowl of an electric mixer with the paddle attachment in place. The spice blends all come already toasted, which means these spices will have more of an intense flavour. Grease a 900g/2lb loaf tin and line with parchment paper, set aside. Place the butter, sugar and orange zest in a large mixing bowl. I’m working my way through the Sweet Spice Blend that I used in this cake recipe and cannot wait to try the Turkish Drinking Spice Blend, which I’m looking forward to adding to hot chocolate and I’m excited to taste the Sweet Treat Spice Blend too by mixing that into my morning porridge. Chill the cake for 30 minutes. Turn the machine off as soon as everything is incorporated. When slicing, use a serrated knife to prevent the apples from tearing. Transfer the cake batter into the loaf tin and bake for 50-55 minutes or until a cake tester inserted into the centre of the cake comes out clean. Recipes from the Pimp Your Noodles cookbook, Sue Quinn’s Arabian nights coffee chocolate cake with rose-scented ganache, Jasmine Hemsley’s lamb and vegetable biryani recipe, Va-va Valentines recipes: 6 chocolate classics with a sweetheart spin, CHEF CRUSH: Selin Kiazim shares her recipe for spiced beef köftes, Tart London pumpkin, cinnamon and pecan muffins with maple butter recipe, 6 summer cocktail recipes with pick and mix canapés to match, How to make the perfect gin and tonic: The expert’s guide. Mix together the sugar and mixed spice and sprinkle over the apple. I started to brainstorm recipes and remembered spotting a nice cake in SWEET by Yotam Ottolenghi and Helen Goh and thought that would be a great bake to showcase Freshly Spiced’s Sweet Spice Blend. https://foodwinegarden.com/recipe/ottolenghis-vineyard-cake The recipe comes from Helen Goh, the baker behind the celebrated Ottolenghi restaurants in London. Bake for 60-65 minutes, until the mixture has risen up around the apple and the top is crisp, firm and golden-brown. All Rights Reserved. To order a copy for £20 (a 20 per cent discount) until 17 September visit mailshop.co.uk/books or call 0844 571 0640; p&p is free on orders over £15. A knife inserted into the mix will not come out clean, as the apples are wet, but you can tell the cake is cooked when you give the tin a little shake and the top doesn’t wobble. 130g demerara sugar Serve either slightly warm or at room temperature. Cream until lightened and smooth, … Carefully frost the top and sides of the whole cake with the remaining cinnamon buttercream. Place all the apple slices in a bowl. Add this mixture to the cake batter and mix until combined. A plate of … 3 large eggs, lightly whisked Toss to coat, then spoon over the cake batter. 130g unsalted butter, room temperature and cubed I wasn’t contracted to write a blog post and all views and opinions are my own. Happy Friday! I recommend to leave this cake overnight before slicing as the flavour will intensify. Sift together the flour and salt and add this in a couple of batches to the batter, alternating with the soured cream. Available for the first time in an American edition, this debut cookbook, from bestselling authors Yotam Ottolenghi and Sami Tamimi of Plenty and Jerusalem, features 140 recipes culled from the popular Ottolenghi restaurants and inspired by the diverse culinary traditions of the Mediterranean. This moist spice loaf cake is a new family favourite and a wonderful alternative dessert to enjoy over Easter. This cake reminded me of cakes I’ve had before in Cyprus and takes me back to one of my favourite travel destinations. 5. 200g soured cream, FOR THE APPLE TOPPING Place the butter, sugar and orange zest in a large mixing bowl. This loaf cake combines all the delicious spices found in hot cross buns minus the fruit. Add the dry ingredients a third at a time along with a third of the egg and sour cream mixture and mix until completely incorporated. Add the sour cream and vanilla and whisk again until combined. The Moroccan spice mix known as ras el hanout sets apart this flavorful fruitcake studded with currants, raisins, figs, apricots, and prunes. Step 5: Decorate. https://www.dailymail.co.uk/.../Ottolenghis-simply-sweet-Spiced-apple-cake.html 1 Granny Smith apple, peeled, cored and cut into 1½ cm wide wedges (125g prepped weight) Place all the apple slices in a bowl. https://www.bakinglikeachef.com/apple-olive-oil-cake-yotam-ottolenghi SERVES 10 Remove from the oven and set aside for about 30 minutes before removing from the tin. https://thehappyfoodie.co.uk/recipes/ottolenghis-persian-love-cakes Sift the mixed spice, flour and salt together into a separate bowl and set aside. Grease and line a 23cm round cake tin. Connect with users and join the conversation at Epicurious. Freshly Spice’s Sweet Spice Blend is an aromatic combination of 9 ingredients (brown sugar, cinnamon, ginger, nutmeg, cloves, cardamom, mace, allspice berries and rose petals). (If you don't see the email, check the spam box). SAVE 20% ON YOTAM’S NEW BOOK Read Yotam Ottolenghi's bio and get latest news stories, articles and recipes. At this time of year spices are often used in bakes like traditional hot cross buns, I love the aroma the hot cross buns but I’m not overly keen on dried fruit. This recipe states that the cake should take roughly 50-55 minutes to bake, however mine took about 15 minutes longer – all ovens are different, but this might be not be the case for you. https://www.davidlebovitz.com/spiced-plum-cake-recipe-with-toffee-glaze Yotam Ottolenghi’s mint and pistachio chocolate fridge cake, Yotam Ottolenghi’s plum, blackberry and bay friand bake, Tom Parker Bowles & Olly Smith: Britain’s best cheesemongers and rooting for rum, Pimp your noodles: Fish finger katsu udon, Who’s for noodles? Either way it’s going to make a fabulous breakfast, afternoon treat or dessert. 2. Add the eggs and vanilla, a little at a time, until incorporated. The cake will keep stored at room temperature in an airtight container for up to 5 days. Add the ribs, shallots, 3/4 teaspoon salt and plenty of pepper to a 10-by-13-inch/26-by-34-centimeter … I used just light brown sugar in my cake, I have written the recipe down as it is in the cookbook using both dark and light brown sugar. https://somethingnewfordinner.com/recipe/ottolenghis-maqluba Preheat oven to 190°C / 170°C Fan / 375°F / Gas Mark 5. Hey, it’s on the cover of his book for a reason.