Fig & Lentil Salad from Virtually Vegan
Summer and salad go hand-in-hand and this offering from Heather Whinney’s Virtually Vegan is a fresh, sweet, figgy take on a summertime staple. Complete with a harissa
From Hannah Miles’ The Big Book of Cakes & Cookies
Enjoy the Wimbledon finals with a slice (or three…) of this delicious treat. The light, fruity cake is made extra-moist and indulgent with the addition of clotted cream and the amaretto. The almond-tasting liqueur blends beautifully with the raspberries and cream – and makes a cake that you’ll remember long after the matches have finished!
Serves: 8
Preparation time: 25 minutes
Cooking time: 25 minutes
225g/8oz butter, softened, plus extra for greasing
225g/8oz/scant 1 cup caster sugar
4 large eggs, lightly beaten
175g/6oz/heaped 1 cup self-raising flour, sifted
55g/2oz/½ cup ground almonds
1 tsp almond extract
5 tbsp almond liqueur, such as amaretto
300g/10½oz clotted cream
3 tbsp raspberry jam
400g/14oz/3 cups raspberries
icing sugar, for dusting
1. Preheat the oven to 180°C/350°F/gas 4. Grease and base-line two 20cm/8in sandwich cake tins.
2. Put the butter and sugar in a mixing bowl and beat using an electric hand mixer or wooden spoon until the mixture is light and creamy. Add the eggs gradually, beating after each addition. Add the flour, ground almonds and almond extract and gently fold them into the mixture, using a large metal spoon. Divide the mixture between the tins using a spatula.
3. Bake for 20–25 minutes until the cakes spring back when pressed lightly and a skewer inserted into the middle of each cake comes out clean. Remove the cakes from the oven and leave to stand for 5 minutes, then turn out on to a wire rack and leave to cool.
4. Place one of the cakes on a serving plate, drizzle with half the amaretto and top with half the clotted cream and all the jam. Top with the second cake, drizzle with the remaining amaretto and top with the remaining clotted cream. Arrange the raspberries on top, dust with icing sugar and serve immediately. Any cake not eaten straightaway should be stored in a lidded container in the fridge.
The Big Book of Cakes and Cookies by Hannah Miles
Available to order now with free UK postage
Summer and salad go hand-in-hand and this offering from Heather Whinney’s Virtually Vegan is a fresh, sweet, figgy take on a summertime staple. Complete with a harissa
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Shepperton House unit 11
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London, England
N1 3DF
