recipes from Sweet, by Ottolenghi and Goh

i started this thread in 'culinary chat' but realized it'd be more appropriate here. i'm hoping if anyone else tries recipes from this new dessert cookbook they'll post their opinions and results here as i anticipate this will be a very popular book and i'm curious to see how successful the recipes are (and i don't want to make them all myself). i just baked the beet and ginger and sour cream cake and while i didnt dislike it, i don't see myself making it again. the most interesting thing about it wasn't the fact that the grated beets will stay red if you add some vitamin C to the batter, but the fact that every bite of the cake was crunchy. i followed the recipe except for the following changes: i used a 9" pan, rather than an 8" one and it took less time to bake, about 35 minutes in a convection oven; i used white whole wheat flour instead of all purpose; i added some beet juice to make the cream cheese frosting pink, and left out the ginger juice from the frosting. i wasn't that impressed with the results mostly, i think, because the beets didnt really show up in the flavor and the candied ginger, which along with walnuts, provided crunch in every bite didn't have the strong flavor i was expecting. did anyone else bake it and love it?