Hazelnut, peach and raspberry cake by Yotam Ottolenghi | Cake

I like to use blanched hazelnuts to keep the cake light in colour, but unskinned work just as well, if that’s what you have: the colour of the cake will just be darker. The cake tastes great when it is still slightly warm, but it’s also fine at room temperature. It will keep for a day, in an airtight container, but (as with all cakes made with hazelnuts, which tend to dry out quickly) not much longer.

Serves 10
sunflower oil 2 tsp
peaches 2 large, stones removed, sliced into 1½cm-wide wedges (340g)
raspberries 200g
caster sugar 320g
blanched hazelnuts 125g
unsalted butter 200g, at room temperature
eggs 3 large, beaten
plain flour 125g
baking powder 1½ tsp
salt ⅛ tsp

Preheat the oven to 170C fan/gas mark 4½. Line a 24cm round springform cake tin with parchment paper and brush with the oil.

Place the peaches in a medium

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Yotam Ottolenghi’s favourite rice recipes | Food

Rice is one of my main comforts these days, not least because this special grain transports me wherever I want to go – all from the confines of my own kitchen, of course. The thing about rice is, it has a dynamic wardrobe. Yes, it’s small and unassuming, and it does subtlety really well –plain and buttered? I’ll definitely have that – but leave rice with a choice of costumes and, well, things soon get really colourful. Rice looks just as good dressed in the flavours of the Mediterranean as it does dolled up in Persian cardamom and lime. In fact, it looks good no matter what it has on, and I think it sort of knows it, too.

Mediterranean-style fried rice with anchovy lemon dressing (pictured above)

This has all the wonderful qualities of classic fried rice, with those lovely crisp bits and salty bits, except here they’re

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