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Ottolenghi magic

WHEN SWEETNESS MEETS…

book of the month.

“This cake originally came from Yotam’s friend Kit Williams (who found it in Gourmet magazine) during her time at London bakery and deli Baker & Spice. We adapted it for Valentine’s Day and called it Cleopatra cake, on account of the bunch of grapes needed for the recipe! The list of ingredients may seem unlikely in a cake – the olive oil, the sweet fortified wine – but do give it a try. It’s not every cake that gets a whole bottle of wine poured into it and the result, with its intensity of flavour, is really rather special.”

There’s nothing to raise the spirits like a perfectly light sponge flavoured with spices and citrus, or a megacrumbly, icing-sugar-dusted cookie straight out of the oven. What these recipes share is that they were conceived with love and a bit of flair; they’re made with real ingredients and lots of attention to detail. The Ottolenghi way has always been about abundance, inclusion and celebration. It’s the way we’ve always cooked and the way we’ve always baked. In fact, it’s the way we’ve always lived.YOTAM OTTOLENGHI

MEET THE CAKE TEAM

Yotam Ottolenghi is a food writer, broadcaster, restaurateur and all-round culinary creative powerhouse, renowned as one of the most influential chefs in the UK. His cookery books have sold more than 3 million copies and he owns the popular Ottolenghi delis and Nopi restaurant in London. Helen Goh is a talented chef and pastry chef, who works with Ottolenghi to develop outstanding new recipes and products.

Cleopatra cake

Cleopatra cake – a bake with a difference

SERVES 12. HANDS-ON TIME 20 MIN, OVEN TIME 55-60 MIN

MAKE AHEAD

The finished cake will keep for up to 5 days in an airtight container at room temperature.

FOOD TEAM’S TIPS

If you don’t have a stand mixer, use an electric hand mixer and a large mixing bowl instead. If you prefer, you can use a cheaper sweet wine such as Spanish moscatel.

YOTAM’S TIP

This cake can only be made in an angel food cake tin or chiffon tin. The cake is so large that it’s only this kind of tin, with the hole built into the middle, that will enable an even bake. Bundt tins won’t work because the sugar crust and grapes need to be on top when the cake is served, which would not be possible because bundt cakes have to be inverted to turn them out.

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About Delicious Magazine

Autumn is upon us, the nights are drawing in – all the better to cosy up with Nigella’s simple chicken supper, Olia Hercules’ allotment recipes and Hugh F-W veggie treats with Ottolenghi and GBBO’s Prue Leith bringing the puddings. As if all that wasn’t enough there’s Richard Bertinet’s harvest fougasse and 16 pages all about lovely melty cheese, plus pumpkin recipes, cheese scones and, cue fanfare, the winners of the delicious. Produce Awards 2017.
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