12/13/2023 0 Comments Tangerine cake jamie oliver![]() ![]() But for me the very best way to celebrate this humble biscuit is with a cup of tea. The simplicity of these biscuits makes them a wonderful base for desserts with cream and fruit, or a crumbly topping for trifles and stewed fruits. It’s having the real version of something, rather than the ‘buy one get one free’ version, that makes us appreciate it. I know you can buy shortbreads everywhere these days, but great as some of those biscuits can be, nothing comes close to a batch cooked that day, or even that week.The simplicity of these biscuits makes them wonderful in desserts, but for me the best way to celebrate this biscuit is with a cup of tea. A spoonful of yoghurt also pairs with it very nicely, if you like. Peel the remaining tangerines and slice into rounds, to serve on the side. Pour or spoon over the cool cake, easing some drips down the sides in an arty way, then sprinkle over the reserved zest. Sift the icing sugar into a bowl, then squeeze and stir in enough tangerine juice to make a thick drizzle. Leave for a few minutes, then turn out on to a wire rack and leave to cool completely. Bake for 30 to 35 minutes, or until golden and an inserted skewer comes out clean. ![]() Pour the mixture into the bundt tin, scraping it out of the processor with a spatula, then jiggle the tin to level it out. Crack in the eggs, finely grate in the tangerine zest (reserving some for garnish) and blitz until smooth. Place the remaining butter in a food processor with the honey, flour, almonds, vanilla paste and a pinch of sea salt. ![]() ON THE DAY Preheat the oven to 180☌/350☏/gas 4 and generously grease a 2-litre non-stick bundt tin with butter.
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