This cake is a version of my apple cake only made with cherries and almonds. It’s a very moist puddingy cake and it goes marzipany in the centre and has a pie like crust on the outside. The cherries I use are hassle free frozen ones from the supermarket which have been stoned and are cheap and easy.
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For the almond lovers… these biscuits are from a Moroccan cookbook called Orange Blossom and Honey by John Gregory Smith. He based them on the biscuits from the Medina and they are absolutely delicious. They are chewy, nutty and macaron like and perfect served with an espresso. They are also dairy and gluten free.
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These Italian amaretti biscuits are traditionally very crunchy on the outside and chewy and a bit marzipany in the middle. They are really easy to make and are gluten and dairy free. I love these little pistachios biscuits and serve them with coffee at the end of a meal instead of making a dessert, or after dessert. They are dense and rich and you only need a couple. Perfect at Christmas and you can give them as gifts in little bags tied with a ribbon.
These clementine amaretti biscuits are traditionally very crunchy on the outside and chewy and a bit marzipany in the middle. They are really easy to make and are gluten and dairy free. They are perfect at Christmas for your guests or as gifts in little bags tied with a ribbon. I serve them with coffee at the end of a meal instead of making a dessert, or after dessert.
