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.
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
Yotam Ottolenghi owns an eponymous group of four restaurants, plus the high-end restaurant, Nopi, in London. He writes for The Guardian, and appears on BBC. Sami Tamimi is a partner and head chef at Ottolenghi. Authors of the New York Times bestseller Jerusalem and the runaway hit Plenty, they have been featured in the New York Times, Saveur and the Los Angeles Times. They Live in London.