Tunisian Almond Citrus Cake

Ingredients

For the cake

• 100g ground almonds
• Zest of 1 medium orange, 1 lemon, 1 lime
  
• 40g white breadcrumbs
• 200g caster sugar
• 1 ½ level tsp baking powder
• 200ml vegetable oil
• 4 eggs

For the syrup

• 75g caster sugar
• Juice of 1 orange, ½ lemon, 1 lime
• (2 small cinnamon sticks, 5 star anise and 5 cardamom pods if liked)

Method

• Mix dry ingredients, beat eggs oil and zests together and stir in to make a batter.
• Pour into a greased and base lined 8 inch spring form tin
• Put into the middle of a cold oven, set it to 190C
• After 20 mins cover the top with a wet greaseproof paper
• Bake for a further 30 mins.
• Make the syrup by heating ingredients together slowly for 6–8 mins and then simmering for 2 mins
  
• Let the cake cool in the tin for 5 mins then turn onto a large serving plate; remove paper!
• While still warm pierce the cake all over (with a handy knitting needle) and pour over the syrup

• Serve cold with summer fruits, maybe a smidgen of mascarpone, and a Pimms!
  

Mixed Fruit Fingers

Ingredients

Pastry
225g plain flour
110g butter
50g granulated sugar
milk to mix

Filling
25g butter
25g sugar
50g dates
50g cherries
50g nuts
50g sultanas

Method

1. Rub butter into flour, add sugar and mix to a dough with milk.
2. Roll out half the dough to make a rectangle about 6mm thick. Place on a baking sheet. Roll out the other half to match.
3. Melt the butter and sugar in a saucepan and add the sultanas, chopped dates, nuts and cherries. Mix well.
4. Spread over the pastry, cover with the rest of the pastry.
5. Bake at 170C for 25-30 min.
6. Mark into fingers while hot but leave on the tray to cool.

Priory Biscuits

Granny's finest

Ingredients

• 4oz oats
• 6oz S/R flour
• 4oz sugar
• 5oz marg
• 1tsp bicarbonate of soda
• 1tsp ginger
• 1tblsp syrup
• 1tblsp water

Method

1. Dissolve bicarb in the water
2. Rub fat into dry ingredients
3. Add water and syrup and make into dough
4. Put pieces the size of a walnut onto baking trays
5. Bake at 160 for 10 – 15 mins