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Book and Kitchen is a new independent bookshop which aims to make available good reads and to combine the literary and culinary in a fresh and modern setting from its location on 31 All Saints Road W11.

The shop has been specially designed over two floors to have a welcoming environment allowing customers to browse a wide range of books across all genres from general and science fiction, biography, poetry, history, art, music, food and much more. There is also a large dedicated children’s area covering all age groups.

The Kitchen part of the shop serves a range of freshly produced muffins, cakes and salads as well as organic and fair trade coffees and teas.

The owner Muna Khogali is both bookseller and cook and is combining her favourite pastimes at Book and Kitchen – reading and eating.

For more information, location updates and news, please visit You can also follow Book and Kitchen on Twitter @BookandKitchen and Facebook, BookandKitchen

“I came up with this recipe when my friend Stella Reed delivered a bountiful basket of white currants and blackcurrants from her
Warwickshire farm. The blackcurrants were used to make a refreshing summer cordial with lime and organic honey instead of sugar as ingredients.

The white currants first made their appearance on our salad menu as part of a dressing of green salad leaves. However, I was itching to use them in a cake and this is what was on our menu today. The smell of the nuts, honey and caramelised white currants all baking together is simply delicious.”


What you will need


  • 2/3 cup of organic plain flour
  • 1 teaspoon baking powder
  • 2/3 cup toasted hazelnuts
  • 1/2½ cup white currants
  • A handful of white currants for dressing (with stalks) 
  • 4 tablespoons melted organic butter
  • 5 tablespoons organic forest honey
  • 3 organic eggs
Cooking instructions
  • Preheat oven  to 180 C ; grease a 23cm round spring form tin
  • Sift the f lour and baking powder into a large glass bowl
  • Toast the hazelnuts lightly over a dry heat
  • Grind the nuts using a food processor or chop by hand into very small pieces and add to mix
  • Separate the egg yolks from white – whisk the yolks and add to mix saving the egg whites for later
  • Whisk honey with butter for a smooth consistency and add to mixture mixing slowly and gently
  • Gently drop in the white currants distributing evenly
  • Now add the whisked egg whites again folding this gently into the mixture
  • Pour mixture evenly into tin

Baking time: 35-40 minutes