Over joyed, because I got to visit Yotam Ottolenghi’s cafe and feast on his famous raspberry meringue next to the Queens palace. I love the Queen, but food is always my favorite especially when it’s covered in pink and fluff. Sarah Copeland introduced me to Ottolenghi’s pastry book Sweet which I have flipped through various times trying to understand his use of Israeli ingredients and techniques and how he makes everything look rustic, but elegant at the same time. I baked a Spice cake for Sarah before Christmas and remember marking the many things in his book I wanted to make for her, but (to admit the truth) a little intimidated to re- craft some of those pastries.

This was one of the pastries that caught my eye in Sweet because it looked so intricate, and colorful, and tart, and moist. I spot it in the window of his shop where there were layers of shelving full of a variety of flavor profiles and fruity treats. I believe the one in his book is called Louise Cake with Plum and Coconut, and this may be a spin off of that.This one has slivered almonds, rhubarb, and dried raspberries in the middle underneath a top layer of crunchy meringue that turns soft and fluffy beneath its shell. The cake is so dense absorbing the flavor of the rhubarb and raspberry as it macerates for hours. 

I’m happy to go back home and flip through Sweet, knowing I was able to see everything in person at Ottelonghi’s Cafe in the posh Knotting Hill of London. It was a unique and fabulous experience, thanks to Sarah!