Third out into a circle that will fit into the cake pan. Step 5 Roll out the remaining dough to a 30cm square and add the rest of the almond filling, spreading evenly.Spread on a layer ofĪlmond paste (about one third), then a generous, even layer of pastry cream (recipe here) toĬover the dough (you may not need it all).
Roll the dough up into a tight roll and cut into 8 equal swirls.
Place one swirl in the middle of the pan on top of the pastry cream and the rest around it, evenly. Step 6 Heat the oven to 180☌ (160☌) gas mark 4.Cover the pan with clingfilm, then leave to rise for another 25 minutes. Brush the cake with beaten egg, scatter over the flaked almonds and bake in the oven for around 20 minutes. Cover the top with foil and turn the heat down by about 20☌. Bake for another 20 minutes or until cooked. Step 7 To make the topping, sift together the.Remove from the oven and cover with a damp kitchen cloth to prevent a crust from forming. Icing sugar and cocoa and stir with a few spoons of hot water until smooth. This cake is best served the day ofįor more home interior inspiration, expert gardening advice and countryside news, sign up to our weekly newsletter below.I made biscuits this past Easter weekend and as usual, when I go with my Mom's old recipe they just come out so wonderfully light and fluffy. Once I rolled my dough and made my rounds, I brushed the tops with Star Fine Food Butter Flavored Olive Oil and oh what a difference! Beautiful golden biscuits that are so buttery inside and out you can put away the butter!Ħ tablespoons butter, very cold from the freezerġ/4 cup Star Fine Foods Butter Flavored Olive Oil But this time I added a little something extra. Combine the four, salt, baking soda and baking powder in a large bowl. Cut the very cold butter into small chunks and using a pastry cutter, cut into the flour until it resembles course meal.Īdd the buttermilk and mix just until combined. At this point if it appears on the dry side, add a bit more buttermilk. Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick. Place the biscuits on a cookie sheet touching each other. Generously brush the dough with the butter flavored olive oil allowing it to run down over the sides. Bake for about 10-12 minutes or until they are a beautiful light golden brown on top and bottom. Hints: You want your ingredients to stay cold so you want to handle it as little as possible or you will have tough biscuits. If you use a food processor the ingredients stay colder and there's less chance of over mixing. You also must pat the dough out with your hands, lightly. Don't roll these with a rolling pin or you will have tough biscuits.