Although not a true pound cake, this
ground almond cake resembles one in flavor and texture.
Add the sugar and keep beating until you have a stiff meringue mixture and fold in the
ground almond mixture.
Add the cake crumb, cinnamon and
ground almond and mix well.
Add the
ground almond mix and, using a spatula, fold everything together, for precisely 60 seconds, until the mixture is smooth and looks molten.
We badgered Lena into lending us her recipe book so we could let you in on one of her favourite make-your-own goodies -
Ground Almond And Honey Facial Scrub.
Serves 6 1 tbsp
ground almonds 30g butter 1kg ripe red plums, halved and stoned 50g light muscovado sugar 150g blueberries For the crumble topping: 150g plain flour 175g light muscovado sugar 150g
ground almonds 150g unsalted butter, chilled and diced Generous pinch of salt 1 tbsp demerara sugar 1 Preheat the oven to 180degC/160deg fan/gas 4.
Taiwanese Pineapple Cakes (makes about 10-12) For the filling: One fresh pineapple, about a kilo to 1.5 kilos in weight, unpeeled 60g unrefined dark muscovado sugar 10g salted butter For the pastry: 200g butter, diced and softened 80g icing sugar Four free range egg yolks 300g plain flour 60g
ground almonds Two tsp evaporated milk Half a tsp Maldon salt Extras: Small muffin tins or square loaf tins Butter, for greasing First, make the pineapple jam: Remove the skin and eyes from the pineapple.
1 Blitz 30g of the oats with the dates,
ground almonds, almond butter, cinnamon, dried apple slices and a pinch of salt until roughly chopped and beginning to clump together.
Ingredients 85g spelt flour, 85g
ground almonds, 1/4 tsp baking powder, 1/2 tsp vanilla extract, 1/2 egg, 15g lightly salted butter, melted, 11/2 tsp brown sugar, 225ml whole milk.
BAKEWELL HEARTS INGREDIENTS n 6oz caster sugar n 6oz soft butter n 4oz self-raising flour n 3 eggs at room temperature n Half tsp almond extract n 2oz
ground almonds n Pinch of salt n One packet of shortcrust pastry (ready rolled or block, sweet or plain) n 3-4 tablespoons raspberry, cherry or blackcurrant jam n 4oz icing sugar n Half tsp almond extract n Hot water from the kettle METHOD 1 Preheat the oven to 180C, Fan 170C, gas mark 3.
-INGREDIENTS: (Serves 12) For the cake: 300g
ground almonds; 240g buckwheat flour (or plain flour); 1tbsp bicarbonate of soda; Pinch of sea salt flakes; 440ml maple syrup; 100ml almond milk; The water from 1 x 400g tin of chickpeas (not the chickpeas themselves) For the icing: 400g pure coconut yoghurt; 50ml maple syrup; The scraped seeds of 1 vanilla pod or 1tsp vanilla powder For the filling: 100g strawberry jam To decorate (optional): Handful of fresh strawberries, chopped; Handful of edible flowers METHOD: 1.
Oetker moroccan almond extract; 100g
ground almonds; 100g plain flour; Dr.
ground almond - European sedge having small edible nutlike tubers