Make the syrup first and allow to cool before the cakes are baked. Juice the lemon into a measuring jug or small saucepan and reserve 1 tablespoon of juice for the icing. Top up the juice with ...

Bake for 35–40 minutes, or until the cake is well risen and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 1–2 minutes, then carefully turn out onto a wire ...

Grease and line an 8 inch cake tin with parchment paper. Set oven to 180oc. Place the almonds, sugar and butter in a bowl and rub until the mixture resembles fine crumbs. Weigh out half this ...

While some restaurants sound the trumpet when they open their doors, others turn the key quietly. Here are three under-the-radar dining destinations that debuted recently.

fruity icing that you're more likely to find on a cake. Read more: 11 Ways You Never Thought To Cook With Honey The Persian ...

Plus it’s gluten-free." Judges said: "This is a gluten-free cake that is full of interesting flavours. Nice enough for special occasions, simple enough for day-to-day." ...

Drenched in sweet-and-sour orange and rose syrup, the classic cake is served in pieces with light lemon cream and rich saffron caviar. Persian Tulumba, made with fried pastries, soaked in ...