If you are planning to sub in gluten-free flour, however, there are a few things to bear in mind. Divide into equal-sized balls, roll in icing sugar and bake. Add honey, vanilla and grapefruit zest, whisk, then fold in ground almonds and salt. For her “go-to biscuit vibe”, whisk an egg white until frothy, add caster sugar and whisk again until you’ve got soft peaks. Alternatively, Dennison says, “amaretti with a coffee are amazing – crunchy on the outside, squidgy in the middle. To finish, poke a few holes in the cake and pour over an orange-cardamom syrup. Gradually fold in six egg whites whisked with salt until stiff, then bake until firm on top. Sam could chuck them in, say, Felicity Cloake’s sticky orange cake: beat six egg yolks, 225g caster sugar and a tablespoon of honey until thick and pale, then fold in 300g ground almonds and the puree of two oranges that have been simmering in water for a few hours. “Almond-based cakes and biscuits are moist, you get more flavour and they’re more interesting,” says Dennison, whose latest book, Lazy Baking, is published later this month. It’s also wise to make friends with ground almonds.
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