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115 grams unsalted butter
125 grams Caster Sugar
3 Eggs
25 grams plain flour
1/2 teaspoon table salt
1 lemon zest only
1 teaspoon ground ginger
150 grams ground hazelnuts
250 grams ricotta cheese
1 punnet blueberries 150 grams
100 grams hazelnuts roughly chopped
2 tablespoons demerara sugar
  • Medium




Recipes are  nomads:  they travel from  one  person to the next and,  like  Chinese whispers, they change a bit each  time they pass.  We don’t know where this recipe started its journey,  but  it came  to us  from  Laura Jane,  a  wonderful Australian baker with whom we worked for a spell.  She used to bake  it with chocolate flakes – delicious – which we  changed to blueberries.  This  is  in  fact a  cheesecake in disguise. The ricotta keeps it extremely moist and juicy while the ground hazelnuts bring texture and  flavour, and  work  terrifically well with the fruit. After you have made it once  or twice, why not experiment with the fruit-nut combo – walnut and date perhaps, or strawberry and  almonds?

Recipe from the book “Honey & Co” by Itamar Srulovich and Sarit Packer. Hodder & Stoughton 2015

  1. Preheat the oven  to 180°C/160°C fan/gas mark 4.
  2. Butter the bottom of a 23cm (9 inch) cake tin, line with baking parchment and butter the sides.
  3. Cream the butter and sugar together until light and fluffy – you can use an electric mixer with a paddle  attachment or do it by hand  with a large spatula.
  4. Add the eggs one at a time, making  sure each is well combined before adding  the next.
  5. Scrape down the sides of the bowl.
  6. Add the flour, salt, lemon zest, ground ginger and ground hazelnuts and mix until fully incorporated.
  7. Fold the ricotta  and half the blueberries into the batter and scoop into the prepared tin.
  8. Top with the remaining blueberries and the roughly chopped hazelnuts, and sprinkle with the demerara sugar.
  9. Bake for about  55–65 minutes or until the cake has set, the blueberries have exploded a little and oozed blue syrup, and the hazelnuts are golden.
  10. Allow to cool in the tin. Once cooled, place in the fridge to help it set so that  you can transfer it to a serving platter.
  11. The cake keeps well in the fridge for 3–4 days, but it’s best to bring it up to room temperature before eating so that you can enjoy all the flavours to the full.

Makes a 23cm  (9 inch) round cake.Honey & Co Baking jacket image edit

Sarit Packer Itamar Srulovich

When you walk by Honey & Co.’s restaurant in Fitzrovia, the front window display is a parade of pastry that slows the walk of passers-by to a crawl, as their gaze is drawn to the cakes, loaves, and cookies. These are the creations of husband-and-wife team Sarit Packer and Itamar Srulovich. Itamar Srulovich was most recently head chef at Ottolenghi, while Sarit Packer was both head of pastry at Ottolenghi and executive chef at Nopi. They first met ten years ago in a restaurant kitchen in Israel.

Honey & Co

The Baking Book

Honey & Co: The Baking Book is not just for dessert, this is baking for all hours. Sticky buns full of cherries and pistachios in the morning; a loaf of rich dough rolled with chocolate, hazelnuts and cinnamon that has been proving since dawn and comes out of the oven fresh for elevenses. Lunch is a crisp, crumbly shell of pastry filled with spiced lamb or burnt aubergine, and at teatime there are cheesecakes and fruit cakes, small cakes and massive cookies. After dinner there might be poached peaches with roses or something more traditional, sweet and salty Knafe drenched in orange blossom syrup. PRAISE FOR HONEY & CO: FOOD FROM THE MIDDLE EAST The Sunday Times Food Book of the Year 2014 Fortnum & Mason Cookery Book of the Year 2015 Guild of Food Writers Jeremy Round Award for Best First Book 2015 ‘The friendly yet knowledgeable vibe of the restaurant glows from the pages... This is a book to treasure.’ INDEPENDENT ON SUNDAY ‘The recipes are as reliable, imaginative and savoury as you’d hope from Ottolenghi alumni, but the other big draw is the narrative... as good a read as it is a meal primer. Read it from cover to cover, but see if you aren’t immediately tempted into the kitchen by page one.’ GUARDIAN ‘There is a cheering warmth here, from the quinces on the cover to the self-deprecating stories about running a small business. Above all, I commend this book because my kitchen has never smelt as good when cooking from it.’ FOOD BOOK OF THE YEAR, SUNDAY TIMES ‘If you love Honey & Co., this book is a must-read.’ TIME OUT ‘There are recipes to suit all abilities, written in an accessible style with mouth-watering photographs.’ SQUARE MEAL ‘It's the kind of stuff you'd love to dish up to your pals and bask in the resulting praise... It's food you would always be happy to eat.’ GUARDIAN ‘A truly delicious book.’ JAY RAYNER ‘I’m off to Honey & Co. on Warren Street for what I’m going to dreamily describe as Middle Eastern soul food, largely as I can't think of a better way to explain the restorative value of letting husband-and-wife team Itamar Srulovich and Sarit Packer beckon you in and feed you ... it feels exactly like wandering into a little family-run room, after a snoozy day sunbathing on holiday, and quickly cottoning on that you've found a winner.’ Grace Dent, EVENING STANDARD ‘The ingredient that is in every mouthful, that isn’t on the menu, is the huge dollop of home- made love... This food comes from a husband and wife making their own small business from a tiny kitchen and small dining room, and everything in it is infused with a warm hug of hospitality.’ AA Gill, THE SUNDAY TIMES

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