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
A moist, gluten-free cake that delivers vibrant citrus flavours Source link
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
A deeply moist chocolate-orange cake with a hint of bitterness – a little effort rewarded with rich, grown-up indulgence Source link
Put 150g self-raising flour, 1 tsp baking powder, 30g good-quality cocoa powder, 150g soft light-brown sugar, 2 tsp instant espresso powder, 175g room-temperature butter, 3 lightly beaten large eggs, 1 tsp vanilla extract and 50g melted and cooled dark chocolate into a mixer or a food processor with a pinch of salt (or use an electric hand whisk – just make sure the bowl is big enough otherwise the ingredients will fly everywhere when you start to beat them). Beat or whizz everything together until combined. The mixture should drop softly off a spoon. If it’s too stiff, add 2 tbsp milk. Source link
This recipe comes from Dee Retalli, co-founder of at Fortitude Bakehouse in London, where fermentation plays a key role in the intense flavour of the cakes. It’s optional here, but do try it if you have time. You might think apple and tarragon are an odd pairing, but it really works. The cake keeps well in an airtight container for a week. Requires cooling and chilling time, and optional fermentation time Source link
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
Your mid-morning coffee in cake form: an easy, rich loaf, lightly iced and finished with walnuts. Source link
My introduction to proper cooking came when I opted for domestic science in the fifth year at school instead of technology. I loved woodwork, but found metalwork painfully dull. Filing away at a piece of metal for four weeks seemed a dreary way to get a key ring. That was when, for the first time in history, boys could do domestic science instead of another subject. Only four of us joined Miss Bell, a young Delia lookalike, for cookery lessons, but we had a bit of a laugh. Our first achievement was pineapple upside-down cake. Source link
Give your classic sponge a twist with this nutty bake – light and irresistible, to be enjoyed with a cup of tea Source link
