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Does it have to be block butter for the ginger nuts or can I use soft.
Can I make the ginger nuts with gluten free flour?
Hi, we love Delia’s Maple and pecan cake and instead of making it as a “sandwich” style sponge cake I’d like to try using the recipe to make cupcakes and top with the mascarpone and toasted pecans/maple syrup. Do you think this would work? And how would you suggest I adjust the oven temperature and time?
Can you use mascarpone instead of ricotta chees in the lemon ricotta cheesecake?
How long does this keep or can you freeze this?