This cake started life as an orange and almond cake and has been transformed into something a little more seasonal with the addition of apricots and raspberries. It’s an upside down cake, with the fruit cooking on the bottom, so it works best with a spring form cake tin. Deliciously moist, fat and flour free, you’re ticking the boxes for gluten and dairy free with this one. It makes a lovely end to a meal with friends. …
almond
Almond, Purple Sprouting & Pepper Tart
We’re using up the last of our purple sprouting broccoli from the garden in this tasty gluten and dairy free tart. The pastry is crisp and short and the whole ensemble with the addition of the fresh thyme works a treat as a dinner for 4 or a light lunch for a few more. Serve with our spinach, orange and pea shoot salad for its crunch and interesting flavour balance….
Rhubarb Tart
We’ve gone a wee bit more sophisticated with our rhubarb in this recipe – with great results. The ground almonds are delicious and help to keep the pastry base crisp on the bottom by soaking up the rhubarb juice. Serve warm or cold with our recipe for almond milk custard….