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By Yotam Ottolenghi, Helen Goh
Ebury Press - 2017
ISBN: 1785031147

Sweet: Desserts from London's Ottolenghi

Festive Fruitcake

Page 167

| Course Type: Cakes

(1 review)


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5th December 2022


Made this yesterday to compare it to my family’s traditional recipe. I soaked my fruit for about a week and cut back a bit on the raisins and currants so I could add some pecans and crystallized ginger. Baked at just under 300 fan and covered for first 1 hr 40 min to control browning. I used a 7” springform pan and did the double parchment they recommend. Recipe says to cover near the end but I find covering at the start works better. Cooked the full 2.5 hours; check frequently towards the end of baking time. Extremely easy to make, will update when we eat it. For now I’m rating 5 stars since it was so easy and baked beautifully.

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