Sweet by Ottolenghi, Yotam -- Read -- Imperial Library of Trantor

Index

Cover Contents About the Book About the Authors Title Page Dedication Preface Yotam’s introduction Cookies and biscuits

Custard Yo-Yos with roasted rhubarb icing Peanut sandies Almond, pistachio and sour cherry wafers Cranberry, oat and white chocolate biscuits Chocolate chip and pecan cookies Cats’ tongues Chocolate, banana and pecan cookies Brown butter almond tuiles Gevulde Speculaas Speculaas biscuits Amaretti with honey and orange blossom Soft gingerbread tiles with rum butter glaze Soft date and oat bars Orange and star anise shortbread Chocolate and peanut butter s’mores ‘Anzac’ biscuits (aka Honey, oat and raisin cookies) Chocolate ‘O’ cookies Garibaldis Pecan snowballs Not-quite-Bonnie’s rugelach

Mini-cakes

Persian love cakes Saffron, orange and honey madeleines Lemon and raspberry cupcakes Powder puffs Tahini and halva brownies Lemon, blueberry and almond ‘teacakes’ Hazelnut crumble cake with Gianduja (or Nutella) icing Baby black and orange cakes Strawberry and vanilla mini-cakes Victoria sponge with strawberries and white chocolate cream Banana cakes with rum caramel Blackberry and star anise friands Coffee and walnut financiers Flourless chocolate ‘teacakes’ Lemon and semolina syrup cakes Roma’s doughnuts with saffron custard cream Chocolate Guinness cakes with Baileys Irish Cream

Cakes

Rum and raisin cake with rum caramel icing Prune cake with Armagnac and walnuts Parsnip and pecan cake with aniseed and orange Beetroot, ginger and soured cream cake Apple and olive oil cake with maple icing Vineyard cake (aka Cleopatra cake) Butternut, honey and almond Pineapple, pecan and currant Banana, date and walnut Grappa fruit cake Lemon and blackcurrant stripe cake Rhubarb and strawberry crumble cake Coconut, almond and blueberry cake Take-home chocolate cake Apricot and almond cake with cinnamon topping Pistachio roulade with raspberries and white chocolate Tropical fruit cake Pistachio and rose water semolina cake Festive fruit cake Flourless chocolate layer cake with coffee, walnuts and rose water Louise cake with plum and coconut Almond butter cake with cardamom and baked plums Pineapple and star anise chiffon cake Coffee and cardamom pound cake Neapolitan pound cake (for the family) Tessa’s spice cake Lemon and poppy seed cake (National Trust version) Belinda’s flourless coconut and chocolate cake Celebration cake

Cheesecakes

Lime meringue cheesecakes White chocolate cheesecake with cranberry compote Passionfruit cheesecake with spiced pineapple Baked ricotta and hazelnut cheesecake Fig, orange and mascarpone cheesecake Chocolate banana ripple cheesecake Apricot and Amaretto cheesecake Roasted strawberry and lime cheesecake

Tarts and pies

Rhubarb and blueberry galette Little baked chocolate tarts with tahini and sesame brittle (or marmalade) Mont Blanc tarts Chai brûlée tarts Chocolate tart with hazelnut, rosemary and orange Walnut and black treacle tarts with crystallized sage Fig and pistachio frangipane tartlets Schiacciata with grapes and fennel seeds Apricot and thyme galettes with polenta pastry Pineapple tartlets with pandan and star anise

Desserts

Rolled pavlova with peaches and blackberries Gingerbread with brandy apples and crème fraîche Ricotta crêpes with figs, honey and pistachio Rice pudding with roasted rhubarb and tarragon Cape gooseberry pavlova Hot chocolate and lime puddings Ginger crème caramel Yoghurt panna cotta with basil and crushed strawberries Kaffir lime leaf posset with fresh papaya Sticky fig pudding with salted caramel and coconut topping Pot barley pudding with roasted apples and date syrup Cinnamon pavlova, praline cream and fresh figs Knickerbocker glory Frozen espresso parfait for a crowd Saffron and almond ice cream sandwich Campari and grapefruit sorbet Prickly pear sorbet Lemon, yoghurt and juniper berry ice cream Chocolate, rose and walnut ice cream

Confectionery

Saffron and pistachio brittle Raspberry lollipops Woodland meringues Spiced praline meringues Pecan and Prosecco truffles Chocolate-coated ruby red grapefruit peel Almond and aniseed nougat Chocolate panforte with oranges and figs Sesame brittle Coconut meringue brittle Honey, macadamia and coconut caramels Middle Eastern millionaire’s shortbread

Baker’s tips and notes Ingredients Acknowledgements Copyright