Mate I really like your channel I’ve watched hundreds and you have flair and perfect tempo and great personality..it amazes me you don’t have more subs ..persist in fun and pray to Jesus that’s what Germans don’t call upon these days as much as they should
It looks deliciously lighter than other recipes I've found. However, I imagine other subscribers are as disappointed as I am that you didn't show us a slice.
Thank you. This looks delicious and I love Ottolenghi’s recipes. You gave clear explanations, video, and video editing🙌. I am going to use lemon thyme.
Thank you. I love the lemoney freshness of lots of Ottolenghi’s food and food journeys in the Middle East. I watched him talking on “Talks on Google” and he named this cake as one of his 3 favourites…..so of course I was intrigued. Then I found your lovely self demonstrating how to make it…..…you have great video skills , and a recipe to follow too! Now I will try -minus your awesome skateboarding trip for the ground almonds- thank you again
hi :) I made the cheesecake and it's delicious, though I had difficulty with the water ganache. When I was adding the water the caramel was becoming thick. What am I doing wrong?
Hi thank you, I find your videos useful and enjoy watching them! Whenever I make this cake my blueberries always sink to the bottom. I have even tried adding the blueberries only in the top half of the batter and not folding them in but they still go to them bottom, could you please provide some advice to prevent the blueberries from sinking?
The first time I made these they were absolutely delicious: they had flat tops which were almost crisp and a soft middle (using a muffin tin). Now I've made them twice more and they've come out more like solid cake with domed tops. What on earth am I doing wrong?? I feel like I've done exactly the same thing each time! Any advice?
Of all the recipes for this cake I preferred this one, I did add a bit of ginger but because I did not have slivered almonds. I toasted some almond flour and sprinkled it on after the syrup for a little texture. Absolutely delicious, love the bitter orange flavor.
For all those who can’t find the ingredients. They come on the screen at the beginning of the video, but they are very quick. So I slowed the video right down and was able to take a screen shot. Happy baking.
I’m planning to make this so I wrote down the directions since the vid description only has the ingredients. PREP- 1. Preheat oven to 160 deg Celscius with the fan on 2. Weigh butter, sugar, lemon zest in a mixing bowl 3. Combine flour, baking powder, and salt. Then sift together 4. Scale grounded almonds, eggs, and lemon juice START- 5. Start mixing butter, sugar, lemon zest on medium speed until light and thoroughly combined. 6. Add the eggs and ground almonds in *3 alternating batches* 7. Make sure to scrape the edges of the bowl 8. Reduce mixer to low speed 9. Add lemon juice 10. Spoon the cake batter onto a lightly greased and floured cake tins so they come out cleaner 11. Take blueberries and push them in slightly in the batter 12. Bake for 30-35 mins or until the edges are slightly colored (golden brown) 13. When you insert a skewer and it comes out clean, it’s about done. 14. Let cool for 10 mins *BEFORE* demolding. Let cool completely again *AFTER* demolding 15. For the glaze, take the icing sugar/confectioner’s sugar and lemon juice (optional: glucose for extra shine) and mix until you achieve a thick but runny consistency 16. Top with blueberries and let glaze set. I would also prefer to mix in more blueberries in the cake batter and some more lemon zest as extra garnish. Sorry for any grammar mistakes as English is not my first language. Thanks for the recipe! 🍋🫐
Ooooooh mmmmy god, how nice is this ❤️. I think this is the nicest thing anyone has ever done on RU-vid for me. Wishing you all the best baking the cake. And yes, do as many changes you like. that’s what recipes are for, just guidelines. Make the recipe your own one 😘👍
Why didn’t you line the bottom of the pan? You will have hard time serving this on a plate then, probably the reason you didn’t show that. Also not sure why the wax paper needs to stick out so high above the pan rim. You are not a professional (eg scratched pan) and you are using other people’s ideas. What’s your point: getting some funding from KitchenAid?
what is wrong with you? did he ever claim he is a professional? millions of self taught bakers are in RU-vid creating content. I am so happy to have ever found this video. Now you go and face the wall and reflect on your anger issues
