Grease a springform cake tin with butter and dust it with flour, then pour in the cake mixture. With the cleaned mixer, whisk the egg whites until stiff and fold them into the egg and almond mixture - the mixture is so thick that you need to turn it over quite a bit into the egg whites. Add the ground almonds and mix very well. Beat the egg yolks with the sugar to a pale cream with an electric mixer, then beat in the orange and lemon zests and almond extract. Grind the almonds finely in a food processor. Tarta de Santiago: Claudia RodenĪ springform cake tin around 28cm in diameter (preferably non-stick) Serve over a summer fruit salad - I like using peaches, strawberries and basil. Check the sweetness and, if needed, add another spoonful of honey.įreeze in a container and, as it starts to set, mix with a fork and continue to do this every couple of hours until frozen (this prevents large ice crystals forming). Remove from the heat and allow to cool, then add the lemon juice and zest. In a pan add the sugar, water and honey and slowly simmer to allow the sugar to dissolve. Lemon sorbet with fruit salad: Angela Hartnett Spoon into four dishes and pour over the blueberry sauce. When the rice is plump and creamy, stir in the sugar and let it dissolve, then fold in the mascarpone. Continue until the liquid turns slightly syrupy, about 5 or 6 minutes. Meanwhile, to make the blueberry sauce, tip the blueberries into a pan, add the sugar, water and a good squeeze of lemon juice, then simmer until the berries burst. Keep an eye on it and stir it occasionally.Īdd the milk, bring back to the boil then lower the heat so that it simmers gently, partially cover with a lid, simmer and leave for about 15 minutes, stirring regularly and keeping a close watch on the liquid level. Let it boil until the water has almost evaporated. Put the pudding rice in a medium-sized, heavy-based pan with 500ml of water. The mention of blueberries in May won't please the more xenophobic cook, but our own season is absurdly short, and they are one of the fruits from which I will not be parted.
Mascarpone rice with blueberries: Nigel Slater To mark 10 years of the Observer Food Monthly Awards, a selection of the best recipes from the magazine over the past decade.
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