This slice of Yazd nostalgia uses yoghurt and rice flour to create a balance between moisture, fluff and crumble, bestrewn with hints of rosewater and cardamom. In the Red Hook neighbourhood of ...

You can make this with orange or lime instead, and finish it with syrup (while the cake is still warm) instead of a glaze. Heat the oven to 170C/160C fan/gas mark 3½. Butter and flour a 2.4-2.5 litre ...

Juice and zest of 2 lemons, zest cut into fine strips Preheat oven to 180°C. Grease a Bundt pan or tube tin. Using electric beaters, cream butter, sugar and lemon zest until thick and fluffy. Reduce ...

In bowl add the semolina, sugar, ground mastic (fennel) and baking powder and blend with a spoon to combine. Add the yogurt and whisk until the mixture is smooth then pour in to the prepared dish and ...

This cake is a blast of Middle Eastern flavours, think Turkish Delight, nutty pistachios, cooling yoghurt and sweet floral honey. I have taken inspiration from both Yotam Ottolenghi and Rachel Allen ...

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THIS flourless cake is one of the lightest and freshest desserts you can think of and is perfect for summer. But somehow just making and eating it makes any day of the year that little bit more ...

1 Preheat the oven to 180 degrees Celsius (160 degrees, fan) or equivalent, and grease and line a 1.5lb loaf tin with a little oil. Cut a long rectangle of parchment paper, about 30cm x 15cm, and cut ...

Yoghurt and olive oil make for a delectably moist cake. Top this one with a stunning swirl of mascarpone and a scattering of freshly roasted berries. serves 1. Preheat the oven to 180ºC. Grease and ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. Save this recipe for later Add recipes to your saved list and come back to them anytime. The cake is ...