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This is a lovely way to create buttercream frosting with the fruity flavours coming from jam. So if you want cherry buttercream simply use cherry jam for a delicious cherry flavour. You could try peach, blackberry, even marmalade. Just make sure the jam you use is a very smooth jam without big hunks of fruit in it (if it has use a hand blender to blitzit down a bit)
Food Geometry Challenge. This piece is of one of my favorite cake recipes, Honey Lavender Lemon Cake using beehive cakelette pans to make a pretty honeycomb shape. I also incorporated the flower of life design, which I used to make the hexagonal shapes, and then showcase the symmetry in the cake design and natural honeycombs.
The first thing that comes to my mind when I think of geometry is the beautiful quilts my grandma would make. Though she would have said she was terrible at math, she created patterns and shapes effortlessly. Her house was always decorated with the beautiful quilts she had designed. And being from Upstate New York, it was also always filled with the smells of freshly baked apple pies, another specialty of hers that she could whip up with no recipe in a moments notice! So my entry for the food geometry challenge is a perfect fall pairing and an ode to my grandma: a freshly baked apple pie and a warm quilt!
Nothing says FOOD GEOMETRY like these delectable, decadent, & delicious desserts! Which is your favorite . . . chocolate cake, hazelnut napoleon, carrot cake, berry bar, tiramisù, triple-berry cake, peanut brittle, cookie-dough brownie, white cake, red velvet cake, baklava, or dark chocolate fudge? Hmmm . . .
Pear, almond and pistachio tart, based on a classic Spanish Santiago tart, with added fruit and nut. Heat your oven to 170 degrees C. Whisk 4 eggs with 250g sugar until the colour is pale yellow. Chop or coarsely grind 50g unsalted pistachio nuts and add these and 200g ground almonds to the egg mixture. Add 50g softened butter. Whisk it all until soft and creamy. Grease a round tart tin, 30cm diameter and pour in the cake mix. Peel 2 small or 1 very large pear (comice or Williams are good for this) and cut into even slices about 1cm thick at the outer edge. Arrange the pear slices around the cake, pressing them into the mixture so that they’re slightly covered. Bake for 35 minutes or until the cake mixture is just firm to touch. Let it cool in the tin for a few minutes before turning out. It’s really good served with a dollop of plain yoghurt. It’s supposed to serve 8 people, but nobody would get seconds, so I would say it serves 4 to 6.