Cookery School Ingredient - Pure Almond Extract
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
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.
If you have time to make it, homemade almond icing is superior to the ready-made.
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 is a perennial favourite, named after the famous Viennese hotel. It’s dark, very chocolatey and sophisticated, and for a special occasion or a birthday, it’s nice to decorate it with sugared rose petals