Cookery School Ingredient - Pure Almond Extract
If you have time to make it, homemade almond icing is superior to the ready-made.
OK. It is an old-fashioned, very English kind of cake, and yes the cherries sometimes sink but believe me there are many people who are still very attached to it. If you’re one of these, we have found the old-fashioned creaming-block-butter method works
Light, almondy and chewy, most people love macaroons with their edible rice paper bases. You may like to know that, for a change, the recipe works very well with ground walnuts too (we call them Walleroons!).
This would be my choice for autumn when there are lots of lovely ripe pears around. We like to eat it served in slices with pools of Jersey pouring cream.