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Sweet on Ottolenghi? Join Us in Baking Through His Latest Book

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With the savory ingredients that show up time and time again in Ottolenghi’s suite of books (we’re looking at you eggplant and tahini), it’s easy to forget he started his cooking career as a pastry chef.

He’s returned to his roots in Sweet: Desserts from London's Ottolenghi, co-authored with his pastry chef and longtime collaborator, Helen Goh. The all-dessert cookbook is filled with cookies and tarts and cakes and bars, and our Baking Club has eagerly anticipated its arrival.

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The Wee Treat That Wowed Ottolenghi's Pastry Chef

The Wee Treat That Wowed Ottolenghi's Pastry Chef by Helen

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At Long Last, Here's the Cover of Ottolenghi's Next Book, Sweet

At Long Last, Here's the Cover of Ottolenghi's Next Book,... by Ali Slagle

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This December, the Baking Club will work our way through Sweet, but don't worry if you haven't picked it up yet. Here are a couple of dessert recipes from Ottolenghi and Goh to get you started:

Lemon and Poppy Seed Cake (National Trust Version)

Lemon and Poppy Seed Cake (National Trust Version) by Helen

Apple and Olive Oil Cake with Maple Icing

Apple and Olive Oil Cake with Maple Icing by Yotam Ottolenghi

Want to be in our Club? Join in on the Baking Club fun here!