yotam

Whether you keep it simple or adorn it with decadent extras, this walnut cake from Yotam Ottolenghi is as perfect for afternoon tea as it is for a celebratory table.

Ottolenghi's walnut cake recipe

eggs,

dark muscovado sugar (substitute dark brown sugar)

walnut halves, whizzed

lemon

amaretto

caster sugar

walnut halves

milliliters double cream

tsp caster sugar

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Lamb shawarma

Tbsp Cumin seeds (Main)

Black peppercorns

Cardamom pods

Fenugreek seeds

Cloves (Main)

Star anise

Cinnamon sticks

Fennel seeds

tsp Grated nutmeg

Tbsp Paprika

Tbsp Sumac powder

Tbsp Root ginger, grated

Flaky sea salt

Garlic cloves, crushed

coriander, leaves and stems

Lemon juice

Canola oil

⅕ kgs Lamb leg,

500 g Baby carrots, trimmed (Main)

Cumin seeds

tsp Ground coriander

Salt and pepper

Tbsp Pomegranate molasses

sprinkle Sliced almonds

Place the cumin seeds, peppercorns, cardamom, fenugreek, cloves, star anise, cinnamon stick and fennel seeds in a heavy-based frying pan on medium heat. Heat through for 1-2 minutes until the spices are fragrant. Add the nutmeg, paprika and sumac and heat for a few seconds. Be careful not to burn the spices. Transfer to a grinder.

Process until a powder is formed. Pour into a bowl and mix in the ginger, salt, garlic, coriander, lemon juice and oil. Mix well.

Place the lamb in a large plastic bag. Add the marinade and move the meat around so it is evenly coated. Seal then refrigerate for 24 hours, turning occasionally.

Return the meat to room temperature. Preheat the oven to 170C. Place the lamb in an oiled roasting pan with as much of the marinade as possible. Roast for 1½hours then add a cup of hot water to the pan. Cover the lamb with foil and continue roasting for another hour or until tender. Remove from the oven and rest for 10 minutes before carving.

Great served with spicy roasted carrots and plain yoghurt combined with chopped mint.

Toss the carrots in a little olive oil in a roasting pan. Sprinkle with cumin seeds and coriander. Season with salt and pepper.

Roast at 180C for 25 minutes or until crisp-tender. Drizzle with a Tbsp of pomegranate molasses and sprinkle with sliced almonds.

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Ottolenghi's walnut cake recipe

Lamb shawarma

Top 2 yotam recipes from across the web

The most viewed yotam recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Ottolenghi's walnut cake recipe

Lamb shawarma

The most viewed yotam recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine