Growing up in the Middle East, Yotam Ottolenghi was surrounded with vibrant lemons, plump figs, pomegranates and dates. But berries? Those didn’t enter his life in a meaningful way until later.
This recipe, which he created for The New York Times in 2017, melds the fruit of his youth with those of his adulthood, pairing lemon and blueberry to great effect.
Credit…Anders Kapur
“This is an everyday cake,” he said. “Things that are round are special. Things that are a loaf are day-to-day, I don’t know why.”
In the years since, readers have fallen in love with it, making it one of New York Times Cooking’s highest-rated cakes (and blueberry desserts).
Watch Yotam, a longtime New York Times cooking columnist, visit the New York Times kitchen studio for the first time and make this fan favorite above. Then make it yourself.
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