Home Improvement: Gluten-Free Persian Love Cakes from Sweet + Giveaway!

Friday, 6 October 2017

Gluten-Free Persian Love Cakes from Sweet + Giveaway!

It’s hard to describe the feeling I had when I first opened Baking with Julia when it came out. For me, it was the baking book to end all baking books. I couldn’t put it down. Part of my fascination with it was that it was a notch above my baking skill level, but approachable. And I knew that by baking through it, I could improve my skills, and I did. To this day, I think it is a cookbook all home cooks should own. This week, Sweet, by Yotam Ottolenghi and Helen Goh launched in the US, and it has become my 21st-century Baking with Julia. It has a range of baked goods from simple to slightly challenging (with helpful notes in the margin to guide you through). To help you dip your toe in, we’ve chosen to share their recipe for these moist little Persian Love Cakes because they are the epitome of easy. All ingredients get mixed in one bowl. They are best eaten the next day, when you can then ice and top them just before serving. It’s the quintessential low-effort, high-impact cake and hopefully the beginning of a new (or renewed) love affair with baking. —Kristina

We are very lucky to have one copy of Sweet (US edition) to give away to one of our readers worldwide! To win, just answer the following question in the comments below: What was the first dessert you learned to make? Tell us the whole experience!

About Yotam and Helen: Yotam Ottolenghi is the award-winning author of Plenty and Plenty More, co-author of NOPI with Ramael Scully, and co-author with Sami Tamimi of Ottolenghi and Jerusalem, which was awarded Cookbook of the Year by the International Association of Culinary Professionals, and Best International Cookbook by the James Beard Foundation. All five books were New York Times bestsellers, and his books have sold 3.7 million copies worldwide. Yotam writes for The New York Times and The Guardian, appears on BBC, and made the BBC4 documentary, “Jerusalem on a Plate.” He lives in London, where he owns an eponymous group of restaurants and the high-end restaurant, NOPI. Follow him on Instagram @ottolenghi.

Helen Goh is a pastry chef, longtime Ottolenghi collaborator, and has been the lead Ottolenghi product developer for ten years. She was born in Malaysia and began her cooking career in Australia. After seven years as head pastry chef at Donovans, a landmark Melbourne restaurant, she moved to London, went to meet Yotam, and they have been baking and discussing the sweeter things in life ever since. She lives in West London. Follow Helen on Instagram @helen_goh_bakes

{Photography by Peden + Munk}