This week's guest editors are England's beloved chefs and cookbook authors Yotam Ottolenghi and Sami Tamimi. All week, they'll be sharing recipes from Ottolenghi: The Cookbook, as well as answering our questions and giving away copies of their book to a few lucky readers.
Olive oil gives this cake extra depth and intensity. The complex flavors mature over time, so consider wrapping the cake in plastic wrap and refrigerating it, ready to ice and serve, for up to 3 days. Somewhat less festive (and less calorie-laden), this is still very satisfying without the maple icing. Just dust lightly with confectioners' sugar.
Serves 6 to 8
1/2 cup golden raisins (heaping)
4 tablespoons water
2 1/4 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 teaspoon baking powder
1 1/4 teaspoons baking soda
1/2 cup olive oil
3/4 cup superfine sugar
1/2 vanilla bean
2 free-range egg, lightly beaten
3 large Granny Smith apples, peeled, cored, and cut into 3/8-inch dice
Grated zest of 1 lemon
2 free-range egg whites
Confectioners' sugar, for dusting (optional)
7 tablespoons unsalted butter, at room temperature
1/2 cup muscovado sugar (scant)
6 tablespoons maple syrup (scant)
8 ounces cream cheese, at room temperature
Reprinted with permission from Ottolenghi: The Cookbook by Yotam Ottolenghi & Sami Tamimi, copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc.
Photography credit: Richard Learoyd © 2013
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