2/26/2024 0 Comments Almond paste cake![]() This Awesome Apple Almond Cake has been recreated in my kitchen countless time because of one of those eye-catching photos. Then, that one photo catches your eye and you’re so grateful. ![]() Sometimes, there are so many paraded in front of us on social media …it’s a bit overwhelming. Scatter the flaked almonds over the top and bake for an hour, maybe a little longer, until the filling is golden and lightly set.There’s no shortage of recipes featured online these days. Add the prunes without pressing them too deeply into the batter. Introduce the flour and then, lastly, the chocolate and the ground almonds. Beat the eggs in a small bowl, then add to the sugar and butter, a little at a time (if it shows any sign of curdling, drop in a couple of tablespoons of the flour). Chop the chocolate into small nuggets, no bigger than a hazelnut. While the pastry is baking, make the filling: put the butter, caster sugar and the orange zest into the bowl of a food mixer. ![]() If the pastry isn’t dry to the touch, return it to the oven for a few minutes, then remove and set aside. Fill the case with baking parchment and baking beans, then place on top of a hot baking sheet already in the oven.īake for about 20 minutes, then carefully lift out the paper and beans. Trim any overhanging pastry, then rest the pastry a second time, in the fridge or freezer, for 20 minutes. Roll it out to roughly 3mm thick, then lower into the tart tin, pushing it gently into the corners and up the sides. Remove the pastry from the fridge and place on a floured board. Set the oven at 190C/gas mark 5 and place a baking sheet in the oven. Tip the dough on to a lightly floured board and pat into a thick disc, wrap it in baking parchment, then rest it in the fridge for 30 minutes. (Alternatively, do it by hand, rub the butter into the flour with your fingertips until it resembles breadcrumbs.) Mix in the egg yolk, then a little iced water (a tablespoon or two will do) and mix to a thick, rollable dough. Make the pastry: put the flour and butter into a food processor and process to fine crumbs. ![]() You will need a 20cm tart tin with a removable base. Serves 8įor the pastry: plain flour 200g butter 90g egg yolk 1 iced water 1-2 tbsp For the filling: butter 150g caster sugar 100g orange finely grated zest of 1 dark chocolate 75g eggs 2 ground almonds 150g self-raising flour 2 tbsp soft prunes 150g, stoned flaked almonds 2-3 tbsp This latest version has barely a sprinkling of flour in it and I feel is better for it. I have been tweaking the old frangipane fillings since I made my first in the late 1970s. Photograph: Jonathan Lovekin/The Observer ‘Barely a sprinkling of flour in it’: prune, chocolate and orange frangipane. Drain the greens thoroughly, stir them into the beans and heat through briefly before spooning on to deep plates. Season the beans generously with salt and black pepper, then stir in the lemon zest and, if you wish, a little of the juice. Finely grate the lemon zest and squeeze the juice. Leave over a moderate heat, covered by a lid, for a few minutes until the beans are hot. Tip the butter beans and cannellini together with their liquor into the pan and stir to coat them with the oil and garlic. Finely chop the dill and stir into the garlic. You don’t want the garlic to colour, so stir as it warms and softens. In a wide sauté or frying pan, warm the oil and garlic paste. Peel the garlic, then crush to a paste with a good pinch of salt – use a pestle and mortar, but the flat side of a knife and a chopping board works, too. When the water returns to the boil, repeat with the cabbage. Put a pan of water on to boil and, when boiling, dunk the cavolo nero in, leave for 2 minutes, then lift it out and transfer to the iced water. Trim the tough ends of the cavolo nero stalks, then place the leaves on top of one another, roll tightly, then slice them into wide shreds, like pappardelle. Serves 2Ĭavolo nero 150g hispi (pointed) cabbage 200g garlic 2 plump cloves olive oil 2 tbsp dill 2 tbsp butter beans 400g cannellini beans 250g lemon 1 It adds a creamy quality without the need for any dairy produce. It is essential to include some of the aquafaba – the bottling liquor. Butter beans, cannellini and cavolo neroīeans in jars are more plump and juicy than those in tins, but either works well here. Bottled beans and cabbages came to the rescue – the latter shredded and tossed with the simmering cannellini and their seasoning of garlic and dill. I spent so much time playing with tarts that supper had to be a made-in-minutes job.
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