Our partner Ten Speed Press wanted Food52 readers to be the first to know that an updated version of Sweet: Desserts from London's Ottolenghi is on its way in April. Read on for more info—and a great recipe from the book.
We’ve all heard of Neapolitan ice cream (chocolate, vanilla, and strawberry). But a Neapolitan pound cake? Now that’s something new! We found the dreamy pink, white, and brown swirled cake in Sweet: Desserts from London's Ottolenghi, Yotam Ottolenghi and Helen Goh’s sacrament to all things sugar. While the bundt looks impressive, it’s rather simple to make and, like everything else in the book, it's a knockout as far as taste goes. (Plus, it’s topped off with a beautiful rose-colored glaze to satisfy all your millennial pink cravings.)
Thanks to some eagle-eyed bakers, it’s come to Ten Speed’s attention that there were some discrepancies in the conversion of oven temperatures and measurements from the U.K. edition of the book to the first edition of the North American one. They've worked to correct the errors, so that everyone who wants to bake from this book (a.k.a. every baker we know) has the right details in hand—and they’ve asked us to help them spread the word to our community. (You can help by sharing the news with your baking friends, too!)
Come April, a new, revised edition of the book will be available to U.S. customers—with every conversion error corrected. Those who bought a copy of the earlier edition can request an updated one by e-mailing [email protected]. In the meantime, if you can’t wait to get baking, you can see all the corrections right here.
So without further ado, let's get going on this Neapolitan cake. It's chocolatey and can be whipped together with ingredients you already have in your pantry. Plus, the easy marbling technique will convince people you're a lot more adept at baking than you might be (and that's a trick I can get behind).
| 6 | tablespoons whole milk, at room temperature, plus 1 1/2 tbsp for the cocoa |
| 6 | large eggs, at room temperature |
| 1 | tablespoon vanilla extract |
| 1 3/4 | cups self-rising flour |
| 2/3 | cup all-purpose flour, plus more for dusting |
| 1/2 | teaspoon salt |
| 1 1/2 | cups granulated sugar |
| 1 1/4 | cups plus one tbsp unsalted butter (soft but not oily) diced, plus extra for greasing |
| 2 | tablespoons Dutch-processed cocoa powder |
| A drop or two of pink (or any other color) food coloring, preferably gel or paste |
| 6 | tablespoons whole milk, at room temperature, plus 1 1/2 tbsp for the cocoa |
| 6 | large eggs, at room temperature |
| 1 | tablespoon vanilla extract |
| 1 3/4 | cups self-rising flour |
| 2/3 | cup all-purpose flour, plus more for dusting |
| 1/2 | teaspoon salt |
| 1 1/2 | cups granulated sugar |
| 1 1/4 | cups plus one tbsp unsalted butter (soft but not oily) diced, plus extra for greasing |
| 2 | tablespoons Dutch-processed cocoa powder |
| A drop or two of pink (or any other color) food coloring, preferably gel or paste |
| 3 | tablespoons whole milk, warmed |
| 2 | cups plus 2 tbsp confectioners' sugar, dusted |
| 2 | tablespoons unsalted butter, at room temperature |
| 1/2 | teaspoon vanilla extract |
| A drop or two of pink (or any other color) food coloring, preferably gel or paste |
| 3 | tablespoons whole milk, warmed |
| 2 | cups plus 2 tbsp confectioners' sugar, dusted |
| 2 | tablespoons unsalted butter, at room temperature |
| 1/2 | teaspoon vanilla extract |
| A drop or two of pink (or any other color) food coloring, preferably gel or paste |
Do you own the North American edition of Sweet? You can request an updated copy by e-mailing [email protected]. In the meantime, you can read all about the corrections right here.
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