“ALL OF THE
RECIPES HAVE BEEN
THROUGH THE THROUGH THE
FULL OTTOLENGHI FULL OTTOLENGHI
TREATMENT... TREATMENT...
THEY WERE ALL THEY WERE ALL
CONCEIVED WITH CONCEIVED WITH
LOVE AND A BIT LOVE AND A BIT
OF FLAIR, AND OF FLAIR, AND
MADE WITH REAL MADE WITH REAL
INGREDIENTS AND INGREDIENTS AND
LOTS OF ATTENTION LOTS OF ATTENTION
TO DETAIL.” TO DETAIL.” – YO– YO
APRICOT & AMARETTO APRICOT & AMARETTO
CHEESECAKECHEESECAKE
SERVES 10-12SERVES 10-12
Begin this recipe 1 day ahead.Begin this recipe 1 day ahead.180g digestive biscuits180g digestive biscuits
100g unsalted butter, melted100g unsalted butter, melted
70g flaked almonds, toasted, 70g flaked almonds, toasted,
plus extra to serveplus extra to serve
750g fresh apricots, halved, stones 750g fresh apricots, halved, stones
removed (substitute 500g canned removed (substitute 500g canned
apricot halves, drained)apricot halves, drained)
1 tbs caster sugar1 tbs caster sugar
1 tbs amaretto (almond liqueur – 1 tbs amaretto (almond liqueur –
from bottle shops)from bottle shops)
Icing sugar, to serveIcing sugar, to serveFILLINGFILLING
840g cream cheese, at room temperature840g cream cheese, at room temperature
170g caster sugar170g caster sugar
1 vanilla bean, split, seeds scraped1 vanilla bean, split, seeds scraped
Finely grated zest of 1 orangeFinely grated zest of 1 orange
5 eggs, lightly beaten5 eggs, lightly beaten(^11) // 33 cup (80g) sour cream, at cup (80g) sour cream, at
room temperatureroom temperature
(^11) // 33 cup (80ml) amaretto cup (80ml) amaretto
Preheat oven to 210°C. Grease base and Preheat oven to 210°C. Grease base and
side of a 23cm springform cake pan and side of a 23cm springform cake pan and
line with baking paper. Grease a baking line with baking paper. Grease a baking
tray and line with baking paper.tray and line with baking paper.
To make the base, place biscuits in To make the base, place biscuits in
a food processor and whiz to fine crumbs. a food processor and whiz to fine crumbs.
Transfer to a bowl with butter and Transfer to a bowl with butter and
almonds, and stir until well combined. almonds, and stir until well combined.
Press mixture into the base of the Press mixture into the base of the
prepared pan and smooth with the prepared pan and smooth with the
back of a spoon. Chill until needed.back of a spoon. Chill until needed.
To make the apricot layer, if using fresh To make the apricot layer, if using fresh
apricot (roasting is not required if using apricot (roasting is not required if using
canned apricot), spread half the apricot, canned apricot), spread half the apricot,
cut-side up, across the prepared tray cut-side up, across the prepared tray
and roast for 25 minutes or until apricot and roast for 25 minutes or until apricot
is soft but still holding its shape. Set is soft but still holding its shape. Set
aside to cool. Reduce oven to 170°C.aside to cool. Reduce oven to 170°C.
For the filling, place cream cheese, For the filling, place cream cheese,
sugar, vanilla seeds and orange zest sugar, vanilla seeds and orange zest
in a stand mixer fitted with the paddle in a stand mixer fitted with the paddle
attachment and beat until smooth. attachment and beat until smooth.
Add eggs, 1 at a time, beating well Add eggs, 1 at a time, beating well
after each addition, then add sour after each addition, then add sour
cream and beat until combined. cream and beat until combined.
Stir through amaretto.Stir through amaretto.
Arrange cooled roasted apricot, Arrange cooled roasted apricot,
cut-side down, evenly across cheesecake cut-side down, evenly across cheesecake
base, without overlapping or leaving base, without overlapping or leaving
gaps. Gently pour filling over apricot gaps. Gently pour filling over apricot
layer, then place on a baking tray. Bake for layer, then place on a baking tray. Bake for
1 hour or until the edges are set but the 1 hour or until the edges are set but the
middle has a slight wobble when shaken middle has a slight wobble when shaken
gently. Turn off oven and cool with the gently. Turn off oven and cool with the
door ajar for 1 hour, then chill for at least door ajar for 1 hour, then chill for at least
3 hours or overnight to set. (Cheesecake 3 hours or overnight to set. (Cheesecake
can be stored, chilled, for up to 3 days).can be stored, chilled, for up to 3 days).
When ready to serve, preheat oven When ready to serve, preheat oven
to 210°C. Grease a baking tray and line to 210°C. Grease a baking tray and line
with baking paper. If using fresh apricot, with baking paper. If using fresh apricot,
spread remaining fruit, cut-side up, across spread remaining fruit, cut-side up, across
prepared tray and roast for 25 minutes prepared tray and roast for 25 minutes
or until apricot is soft but still holding its or until apricot is soft but still holding its
shape. If using canned apricot, spread shape. If using canned apricot, spread
across prepared tray. Sprinkle fresh or across prepared tray. Sprinkle fresh or
canned apricot with caster sugar, amaretto canned apricot with caster sugar, amaretto
and 1 tbs water, and bake for 10 minutes and 1 tbs water, and bake for 10 minutes
or until apricot is moist and syrupy. or until apricot is moist and syrupy.
Remove from oven and set aside to cool.Remove from oven and set aside to cool.
Remove cold cheesecake from pan and Remove cold cheesecake from pan and
transfer to a platter. Dust with icing sugar. transfer to a platter. Dust with icing sugar.
Spoon the cooled apricot mixture onto Spoon the cooled apricot mixture onto
the centre of the cheesecake. Sprinkle the centre of the cheesecake. Sprinkle
with extra almonds to serve.with extra almonds to serve.
PISTACHIO & ROSEWATER PISTACHIO & ROSEWATER
SEMOLINA CAKESEMOLINA CAKE
SERVES 10-12SERVES 10-12
3 cardamom pods, bruised, seeds 3 cardamom pods, bruised, seeds
reserved, pods discardedreserved, pods discarded
1 cup (150g) pistachios, plus extra 1 cup (150g) pistachios, plus extra
chopped pistachios to servechopped pistachios to serve
1 cup (100g) almond meal1 cup (100g) almond meal
170g fine semolina170g fine semolina
1111 // 44 tsp baking powder tsp baking powder
300g unsalted butter, chopped, softened300g unsalted butter, chopped, softened
1111 // 22 cups (330g) caster sugar cups (330g) caster sugar
4 eggs, lightly beaten4 eggs, lightly beaten
Finely grated zest of 1 lemon, Finely grated zest of 1 lemon,
plus 1 tbs lemon juiceplus 1 tbs lemon juice
2 tbs rosewater2 tbs rosewater
(^11) // 22 tsp vanilla extract tsp vanilla extract
ROSEWATER CREAMROSEWATER CREAM
200g Greek yoghurt200g Greek yoghurt
200g creme fraiche200g creme fraiche
1 tbs icing sugar, sifted1 tbs icing sugar, sifted
@ottolenghi@ottolenghi @ottolenghi@ottolenghi 1 tbs rosewater1 tbs rosewater
This is an
edited edited
extract from extract from
Sweet Sweet by by
Yotam Yotam
Ottolenghi Ottolenghi
and Helen and Helen
Goh Goh
(published (published
by Penguin, by Penguin,
RRP $55). On RRP $55). On
sale now. sale now.
116116 delicious.com.audelicious.com.au