Apricot and almond croûtes
A simple stone fruit dessert that is more than the sum of its parts Source link
All posts tagged: almond
Marc Almond: Final Soft Cell album will be fitting farewell to Dave Ball
Ball died in October 2025, aged 66, just two days after completing the record. Source link
Helen Goh’s recipe for gooseberry and almond pies | Pie
Gooseberries require a little patience. Firm, pale and stubbornly sour, they don’t offer the easy sweetness of other berries, but give them something warm and soft to lean against, and watch them shine. Almond cream feels a natural companion: gently sweet and tender, cushioning the sharpness without dulling it. Baked in muffin tins, these small pies feel informal yet generous, plus all the components can be made up to three days ahead and assembled just before baking. Individual gooseberry and almond pies Prep 15 minChill 2 hrCook 1 hr 30 minMakes 12 200g plain flour, plus extra for dusting60g icing sugar⅛ tsp saltFinely grated zest of 1 small unwaxed lemon130g unsalted butter, cold and cut into cubes, plus 10g extra, melted, for brushing1 egg60g flaked almondsIcing sugar, for dustingSoftly whipped cream, or creme fraiche, to serve For the gooseberry compote350g frozen or fresh gooseberries70g caster sugarPared peel from 1 small unwaxed lemonScraped seeds from ½ vanilla pod For the almond cream125g room-temperature unsalted butter125g caster sugarFinely grated zest of 1 small unwaxed lemon¼ tsp fine …
Apricot and almond tart recipe
Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters. Source link
Apricot and almond upside-down cake
The caramel and apricots pair beautifully with the nutty sponge Source link
Carrot crumble and sprouting broccoli with almond butter: Chantelle Nicholson’s vegetable recipes for Easter | Food
The intense sweetness that comes from roasting carrots should not be underestimated. And, when that’s topped with a savoury, nutty crumble, it’s a great combination. Add the wonderfully seasonal purple sprouting broccoli on the side, and it’s a luscious Easter celebration. A few low-waste tips, too: always use the parsley stalks, and try pickling the shallots in leftover gherkin brine. Trust me! And it wouldn’t be a spring recipe without our beloved wild garlic, so make the most of that while it’s about. Roast carrot crumble with wild garlic pesto Prep 20 minCook 1 hr 15 minServes 4 8 large carrots, well scrubbed2 tbsp olive oil4 garlic cloves, peeled and bashed2 bay leaves5g fine salt40g softened unsalted butter1 tbsp white or brown miso paste½ tsp fresh thyme leaves For the pesto40g pumpkin seeds30g wild garlic leaves, roughly chopped, or 2 peeled garlic cloves and 30g spinach, roughly chopped10g parsley (flat-leaf or curly), leaves and stems roughly chopped 100ml olive oil5g (1 small tsp) fine salt For the crumble50g cheddar, grated80g day-old bread, blitzed into chunky …
Blueberry, lemon and almond cake recipe
Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters. Source link
Flourless orange, almond and rosemary cake
A moist, gluten-free cake that delivers vibrant citrus flavours Source link
Benjamina Ebuehi’s recipe for citrus and almond cake | Cake
Anything bright and zingy is particularly welcome in January, even more so when it’s in the form of cake. I always have an odd end of marzipan after the festive season, and this is a great way to use it up and bring that cosy almond flavour. The marzipan gets blitzed into the butter for a plush-textured loaf cake, and comes together in minutes thanks to simply putting everything in a food processor. Citrus and almond cake Prep 10 minCook 1 hr 10 min, plus coolingServes 8-10 200g unsalted butter, softened125g marzipan150g caster sugarFinely grated zest and juice of 1 orange, plus 2 tbsp extra juice for the icingFinely grated zest and juice of 1 lemon3 large eggs220g plain flour50g ground almonds¼ tsp fine sea salt2 tsp baking powder50g plain yoghurt To finish100g icing sugar40g toasted flaked almonds Heat the oven to 180C (160C fan)/350F/gas 4, and grease and line a 2lb loaf tin with baking paper. Put the butter and marzipan in a food processor and blitz until smooth. Add the sugar and orange …