APPLE AND ALMOND CAKE It's astonishing how buttery this cake tastes, given that there is not a gram of butter in it. The flour is replaced with ground almonds - and cooked, cooled, pureed fruit provides moistness and flavour.

Apple and Almond Cake

APPLE AND ALMOND CAKE It's astonishing how buttery this cake tastes, given that there is not a gram of butter in it. The flour is replaced with ground almonds - and cooked, cooled, pureed fruit provides moistness and flavour.

MARSHMALLOW CRISPY SQUARES Loved these when I was a child.. think I will still love them today too... :o)

Marshmallow Crispy Squares

This traditional Christmas dessert is absolutely divine, layered with fresh strawberry and raspberry jelly, creamy mascarpone custard and sherry soaked sponge cake. Perfection!

Classic Christmas trifle

This traditional Christmas dessert is absolutely divine, layered with fresh strawberry and raspberry jelly, creamy mascarpone custard and sherry soaked sponge cake. Perfection!

Nigella's coffee and walnut layer cake. Rose like a dream and stayed moist for days. I actually used the cake recipe to make about a dozen cappuccino cupcakes- just topped them with white chocolate frosting (lovely recipe pinned on my board) and sprinkled them with dark drinking chocolate. Heaven!

Coffee and Walnut Layer Cake

Nigella's coffee and walnut layer cake. Rose like a dream and stayed moist for days. I actually used the cake recipe to make about a dozen cappuccino cupcakes- just topped them with white chocolate frosting (lovely recipe pinned on my board) and sprinkled them with dark drinking chocolate. Heaven!

You can’t beat a pavlova recipe, especially a crisp-chewy meringue base, with nuggets of chocolate. The meringue provides an enticing layer beneath the cream and crimson raspberries.

Nigella Lawson’s chocolate raspberry pavlova

You can’t beat a pavlova recipe, especially a crisp-chewy meringue base, with nuggets of chocolate. The meringue provides an enticing layer beneath the cream and crimson raspberries.

CHOCOLATE FUDGE CAKE This is the sort of cake you'd want to eat the whole of when you'd been chucked. But even the sight of it, proud and tall and thickly iced on its stand, comforts.

Chocolate Fudge Cake

CHOCOLATE FUDGE CAKE This is the sort of cake you'd want to eat the whole of when you'd been chucked. But even the sight of it, proud and tall and thickly iced on its stand, comforts.

Chocolate Chip Cookies It seems strange that I’ve managed to write seven books without one plain chocolate chip cookie (by which I mean a plain cookie with chocolate chips in it). It’s true that the Totally Chocolate Chocolate Chip Cookie made an appearance once, and it’s only buoyed up by its success that I’ve felt confident enough to create this one.

Chocolate Chip Cookies

Chocolate Chip Cookies It seems strange that I’ve managed to write seven books without one plain chocolate chip cookie (by which I mean a plain cookie with chocolate chips in it). It’s true that the Totally Chocolate Chocolate Chip Cookie made an appearance once, and it’s only buoyed up by its success that I’ve felt confident enough to create this one.

This is a subtle cake: the coffee tempers the sweetness, and the buttery sweetness keeps it all mellow. Even if you don't make cakes, this one is a cinch. Don't be alarmed if the two sponge layers look thin when you unmold them. They are meant to be, because the cake gains a lot of height with its frosting. This cake is all about old-fashioned, homespun charm, so don't worry about how messy it looks: however the frosting goes on is fine. (Photo: Craig Lee for NYT)

This is a subtle cake: the coffee tempers the sweetness, and the buttery sweetness keeps it all mellow. Even if you don't make cakes, this one is a cinch. Don't be alarmed if the two sponge layers look thin when you unmold them. They are meant to be, because the cake gains a lot of height with its frosting. This cake is all about old-fashioned, homespun charm, so don't worry about how messy it looks: however the frosting goes on is fine. (Photo: Craig Lee for NYT)

You just will not get the marzipan to ooze into the cake batter if it starts off fridge-cold. In dire straits, I have cubed it and given it a quick whirl in the microwave. And if you wanted to replace the vanilla extract with the zest of an orange, I wouldn't mind in the slightest.

Easy Almond Cake

You just will not get the marzipan to ooze into the cake batter if it starts off fridge-cold. In dire straits, I have cubed it and given it a quick whirl in the microwave. And if you wanted to replace the vanilla extract with the zest of an orange, I wouldn't mind in the slightest.

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