Millionaire's SHORTBREAD WITH ROSEMARY-INFUSED SALTED caramel

From this link.

Ingredients

225g plain flour

85g caster sugar

315g unsalted butter

1 x 397g tin sweetened condensed milk

4 tbsps golden syrup

2 sprigs fresh rosemary

1 tsp Maldon sea salt

200g good-quality plain chocolate (at least 70pc cocoa solids)

Method

The rosemary-salted caramel is revolutionary. You would never think to pair the two ingredients, but rosemary adds a mature depth to this normally too-sweet treat. And the basic shortbread recipe is fantastic on its own, too.

Makes: 16 squares

Preparation time: 15 minutes

Cooking time: 35 minutes

Cooling time: 1 hour

1Pre-heat the oven to 170°C/Gas Mark 3. Line a 23cm square brownie tin with greaseproof paper. Put the flour and sugar into a bowl and rub in 200g of the butter -- the texture will be sandy but malleable enough to form a ball shape when pushed together. Press this sandy shortbread mixture into the tin and smooth it with your knuckles. Prick it with a fork and bake for five minutes, then lower the oven temperature to 150°C/Gas Mark 2 and cook for a further 30 minutes, or until pale golden and no longer doughy. Let it cool in the tin.

2Melt the remaining 115g butter in a pan over a low heat for two to three minutes, then add the condensed milk, golden syrup and rosemary sprigs.

3Whisk the mixture well until the butter is thoroughly incorporated. Bring it to a slow simmer then, keeping the temperature even, cook for 10 minutes, stirring continuously, until thickened and light golden-brown in colour (this mixture can burn very easily, so never take your eyes off it). Very carefully remove the rosemary from the pan, then pour the sauce evenly over the cooled shortbread. Sprinkle with the salt and leave it to set.

4 Break the chocolate into pieces and place in a microwaveable bowl. Microwave for one minute and 45 seconds on high, or until fully melted, stirring halfway through. Leave to cool for five minutes, then pour and spread the melted chocolate evenly over the toffee mixture and leave to cool in the fridge for one hour. Once set, cut the caramel shortbread into 16 squares.

The squares can be stored in the fridge, but if you keep them at room temperature for a while the caramel goes lovely and gooey!

Olive Oil / Coconut Oil Lotion

Lotion

2 cups melted coconut oil
1 cup olive oil
10 drops each:
tea tree oil
lemon oil
lavender oil
5 drops oregano oil

Use your own combination of essential oils for the qualities you need and/or the scent you desire.

Chinese Dumplings (Jiaozi) Demo on Youtube

On this link.

Foolproof mayonnaise

From this link

Description

You can make this recipe with a whisk instead of in a food processor.

Ingredients

2 free-range egg yolks
1 free-range egg
1 tbsp French mustard
½ lemon, juice only
½ tsp caster sugar
400ml/14¼fl oz vegetable oil
salt and freshly ground black pepper

Method

1. Blend all the ingredients except the oil in a food processor for 10-15 seconds, or until well combined. While the motor is running, pour the oil into the food processor very slowly until the well combined and the mixture is thick and glossy.
2. Season, to taste, with salt and freshly ground black pepper.

Tip: You can play around with the recipe and add lemon or lime zest for a citrus mayo or garlic to make a garlic mayo.

Rum babas

From this link

Ingredients

115g/4oz unsalted butter, at room temperature, plus extra for greasing 75g/2½oz currants or mixed dried fruit
4 tbsp dark rum
2 tbsp cold water
225g/8oz plain flour
1 x 7g sachet easy-blend dried yeast
½ tsp fine sea salt
4 large free-range eggs, beaten
4 tbsp milk
1 tbsp clear honey
For the syrup
400g/14oz caster sugar
400ml/14fl oz water
3 tbsp clear honey
4-6 tbsp dark rum
To serve
double cream

Method

1. Grease a deep 12-hole muffin tin or 8-10 metal rum baba moulds set on a baking tray.
2. Place the currants in a pan with the rum and cold water. Place over a medium heat and bring to the boil. Once boiled, remove from the heat and set aside to cool.
3. Sift the flour into a large bowl and stir in the yeast and salt. Whisk the beaten eggs in a separate bowl with the milk and honey until well combined. Gradually mix the egg mixture and the 115g/4oz butter into the dry ingredients with a wooden spoon. Beat for about 4-5 minutes, or until smooth and glossy.
4. Drain the currants, reserving the rum, and stir the currants into the batter. Spoon the mixture into the prepared tin and set aside in a warm place to rise for about an hour, or until the mixture has roughly doubled in size. The batter should reach the top of the muffin tins.
5. Preheat the oven to 190C/375F/Gas 5. Bake the rum babas in the oveb for 12-15 minutes or until risen and golden-brown.
6. Meanwhile, for the syrup, place the sugar into a saucepan with the cold water and heat gently, stirring occasionally until the sugar dissolves. Bring to a simmer, then add the reserved rum, the additional four tablespoons of rum and the honey. Simmer for a few more seconds, then remove from the heat and set aside.
7. Remove the rum babas from the oven and allow to cool in the tin for five minutes. Loosen the sides with a blunt-ended knife and turn the rum babas out into a large, shallow ceramic dish.
8. Pour half of the syrup slowly over the rum babas. Set aside for five minutes to allow the syrup to be absorbed.
9. Carefully turn the rum babas over in the dish. Pour over the remaining syrup, reserving a few tablespoons for serving, and leave the rum babas to stand for a further ten minutes. Turn them over one final time, then cover the dish with cling film and chill in the fridge for at least two hours before serving. (They will keep for 2-3 days in the fridge.)
10. To serve, spoon one rum baba per person onto a serving plate and spoon over a little bit of the syrup in the dish and a few spoonfuls of double cream.

Key Lime Pie

From this link

Ingredients

For the base
175g/6oz digestive biscuits
80g/3oz butter
50g/2oz caster sugar
For the filling
3 large free-range eggs, separated
2 limes, finely grated zest
125ml/4½fl oz lime juice
210ml/7½fl oz condensed milk
80g/3oz caster sugar
½ tsp vanilla extract
pinch salt
½ tsp cream of tartar
To serve
handful fresh blueberries
whipped cream

Method

1. Preheat the oven to 180C/350F/Gas 4.
2. For the pastry base, finely crush the biscuits by placing into a plastic bag and bashing with a rolling pin (alternatively, pulse to crumbs using a food processor). Transfer to a mixing bowl.
3. Melt the butter in a saucepan, then pour over the biscuit crumbs. Add the sugar, then mix well to combine. Evenly spread the biscuit mixture in a 23cm/9in pie case, making sure to cover the sides of the tin as well. Level off any excess biscuit mixture.
4. For the filling, whisk the egg yolks in a bowl until pale and fluffy. In a separate bowl, whisk together the lime zest, lime juice and condensed milk until smooth and creamy, then mix into the egg yolk mixture. Pour the mixture into the pie case.
5. In a clean bowl, whisk the egg whites until soft peaks form when the whisk is removed from the bowl. Gradually fold in the sugar, vanilla extract, salt and cream of tartar, then whisk again until stiff peaks form. Spoon the meringue mixture over the filling in the pie case, using a fork to form the meringue into peaks.
6. Bake the pie in the oven for 15-20 minutes, or until the meringue is golden-brown. Remove from the oven and allow to cool. Place into the fridge to chill completely before serving.
7. To serve, cut slices of the key lime pie and serve with a scattering of blueberries and a few spoonfuls of whipped cream.

Traditional rice pudding

From this link

Ingredients

100g/3½oz sultanas
1 mug hot strong black tea
1.3 litres/2 pints 7fl oz milk
300ml/10½fl oz double cream
200g/7oz pudding rice
100g/3½oz golden granulated sugar
pinch freshly ground nutmeg
1 vanilla pod, split, seeds scraped out
clotted cream, to serve
jam, to serve

Method

1. Preheat the oven to 160C/320F/Gas 2.
2. Place the sultanas in a bowl and pour over the hot tea. Set aside to soak for ten minutes, then drain (discard the tea).
3. In a large casserole dish or rice pudding dish (roughly 30cm x 20cm/12in x 8in), mix together the milk and cream. Stir in the rice, sugar and a pinch of nutmeg. Add the vanilla pod and seeds, then stir in the soaked sultanas.
4. Cover the dish with a lid or sheet of aluminium foil, then cook in the oven for 1½ hours. Remove the lid or foil and cook for a further 20 minutes, or until the rice is tender and the top is lightly golden and has formed a skin.
5. To serve, spoon the rice pudding into serving bowls and serve with spoonfuls of clotted cream and jam.

Pretzels

From this link

Ingredients

2 free-range eggs
350g/12¼oz plain flour
250g/8¾oz cheddar, grated, plus extra for topping
250g/8¾oz butter, softened
2 tbsp caraway seeds
salt

Method

1. Preheat the oven to 180C/350F/Gas 4.
2. Whisk one of the eggs in a bowl. Beat in the flour, cheese, butter, one tablespoon of the caraway seeds and a pinch of salt until the mixture comes together as a dough. Set aside to rest for 30 minutes.
3. Roll the dough out on a floured surface to 1cm/½in thickness. Using a pretzel cutter or a biscuit cutter, cut the pretzels out and place onto a baking tray lined with greaseproof paper. (you may need more than one baking tray.)
4. Beat the remaining egg in a bowl and brush over pretzels. Sprinkle the remaining caraway seeds over the pretzels and the extra grated cheese.
5. Bake in the oven for 10-15 minutes, or until golden-brown. Remove from the oven and set aside to cool on a wire rack.

Pulut Hitam

From this link

Ingredients

300g/10½oz black glutinous rice (available from some Asian grocers), washed
170g/6oz palm sugar, grated
2 pandan leaves, shredded, or 2 drops pandan or vanilla essence (available from some Asian grocers)
450ml/15¾fl oz coconut milk
pinch of salt
fresh coconut, to garnish

Method

1. Soak the glutinous rice in water overnight.
2. Drain the rice, and place in a saucepan with 1.5 litres/2 pints 12¾oz of water. Heat the mixture until boiling and continue to cook for 20-25 minutes, or until the rice is tender.
3. Stir the sugar and one of the pandan leaves into the rice and continue to cook for another 5-7 minutes. Set aside to cool.
4. Meanwhile, heat the coconut milk, the remaining pandan leaf and the salt in a saucepan until the mixture thickens.
5. To serve, remove the pandan leaves from the rice and the coconut milk. Spoon the cooked black rice into each of 6 serving bowls. Pour over the coconut milk and garnish with the fresh coconut.

Sticky Date Cake

From this link

Ingredients

110g/4oz raisins
225g/8oz chopped dates
175g/6¼oz sultanas
110g/4oz dried currants
275g/10oz butter
275ml/10fl oz water
1 x 400g/14oz can condensed milk
150g/5oz wholemeal flour
150g/5oz plain flour
pinch salt
1 tsp bicarbonate of soda
1 heaped tbsp chunky marmalade

Method

1. Preheat the oven to 170C/340F/Gas 3. Grease and line a 20cm/8in square cake tin.
2. Place the raisins, dates, sultanas and currants into a pan together with the butter, water and condensed milk. Slowly bring the mixture to the boil, stirring frequently to prevent the mixture from burning. Reduce the heat and simmer for 3-4 minutes.
3. Transfer the mixture to a heatproof bowl and set aside to cool.
4. Meanwhile, mix together the wholemeal flour, plain flour, salt and bicarbonate of soda in a separate bowl.
5. When the fruit mixture has cooled, fold it into the flour along with the marmalade until smooth and well combined. Spoon the mixture into the prepared cake tin.
6. Cover the tin with a double layer of baking parchment, then bake the cake in the oven for 1¾ hour, or until the cake is springy to the touch and a skewer inserted into the middle comes out clean.
7. To serve, allow the cake to cool for ten minutes in the tin before turning it out onto a cooling rack. Serve warm, or set aside to cool completely before serving.

Game Pie

From this link

Ingredients

For the shortcrust pastry base
450g/16oz plain flour
2 tsp baking powder
60g/2½oz unsalted butter, plus extra for greasing the pie tin
60g/2½oz lard
1 free-range egg yolk
½ tsp salt
120ml/4½fl oz water
For the pie filling
4 tbsp vegetable oil
1.5kg/3lb 5oz mixed game meat (venison, pheasant, rabbit, squirrell), chopped
500g/17½oz venison steak, chopped
125g/4½oz streaky bacon, cut into lardons
2 large onions, sliced
1 stick celery, sliced
250g/9oz chestnut mushrooms
50g/2oz plain flour
2 bay leaves
2 tbsp redcurrant jelly
500ml/17½fl oz beef stock
500ml/17½fl oz red wine
2 tsp chopped fresh thyme
sea salt flakes and freshly ground black pepper
For the pastry lid
1 packet ready-rolled puff pastry
1 free-range egg, beaten

Method

1. For the shortcrust pastry base, mix the flour, baking powder and salt together in a food processor. Add the butter and the egg yolk and pulse until the mixture resembles breadcrumbs. Gradually, with the motor running, add the water until the mixture comes together to form a dough (you may not need all of the water).
2. Roll the pastry dough into a ball and wrap in cling film. Chill in the fridge for one hour.
3. Meanwhile, for the pie filling, heat the vegetable oil in a large pan and brown the game and venison meat in small batches (be careful not to crowd the pan). Transfer the meat to a dish and set aside, repeating the process as necessary.
4. In the same pan used to cook the meat, add the bacon and the onions. Cook for 3-4 minutes, or until the onions are translucent. Add the celery and the mushrooms and cook for a further 3-4 minutes, or until tender.
5. Stir in the flour and cook for 1-2 minutes, mixing well to prevent any lumps from forming. Add the bay leaves, redcurrant jelly, stock, red wine and thyme. Season well with salt and freshly ground black pepper.
6. Bring the mixture to a simmer and cook, uncovered, for two hours, or until the meat is tender. Set aside to cool.
7. Meanwhile, preheat the oven to 180C/360F/Gas 4. Grease a 20cm/8in deep pie tin with unsalted butter.
8. Roll out the shortcrust pastry so that it is big enough to line the tin. Using a rolling pin, lift the pastry and place over the pie tin. Press the pastry down on the base and around the sides to line.
9. Line the pastry with baking parchment, then fill with baking beans. Bake in the oven for 20 minutes, or until the pastry is golden around the edges. Remove from the oven and set aside to cool. Remove the beans and discard the baking parchment.
10. Fill the pastry case with the cooled cooked game meat mixture.
11. For the pastry lid, roll out the sheet of puff pastry until it is large enough to fit over the pie dish. Paint around the edge of the pastry case with some of the beaten egg and place the sheet of puff pastry on top.
12. Crimp the pastry around the edges and trim off any excess. Prick the pastry several times with a fork to create holes for steam to escape. Decorate the top with the excess pieces of pastry (you can cut out leaves or other shapes).
13. Brush the pastry lid all over with the remaining beaten egg, then bake the pie in the oven for 30 minutes, or until the pastry is golden-brown and risen.
14. Set aside the pie to cool completely, then serve in thick slices, preferably with pickles.

Scotch Eggs

From this link

Ingredients

8 free-range eggs
500g/17½oz pork sausage meat
1 tsp dried sage
½ tsp dried thyme
pinch cayenne pepper
½tsp freshly ground black pepper
4 tbsp plain flour
125g/4½oz fresh white breadcrumbs
vegetable oil, for deep frying

Method

1. Bring a large pan of water to the boil and cook six of the eggs for 4-5 minutes until they are medium- to hard-boiled. Drain and run under cold water until cooled (this will prevent the yolks from discolouring). Peel and set aside. Beat the remaining two eggs together in a bowl and set aside.
2. In a bowl, mix together the sausage meat, sage, thyme, cayenne pepper and freshly ground black pepper until well combined.
3. Divide the sausage mixture evenly into six portions. Roll each portion into a ball, then flatten out to form a thin patty. Wrap each patty around the peeled boiled eggs, smoothing out the join and making sure there is no egg left exposed.
4. Roll the scotch eggs in the flour, then dip in the beaten egg and roll in the fresh breadcrumbs. Dip the coated eggs once more in the egg, then again in the breadcrumbs.
5. Half-fill a deep, heavy-based pan with the vegetable oil and heat to 170C/340F, checking the temperature with a digital thermometer (CAUTION: hot oil can be dangerous. Do not leave unattended). Fry the scotch eggs in small batches for 4-5 minutes, turning the eggs occasionally, or until golden-brown all over and cooked through. Remove from the oil with a slotted spoon and drain on kitchen paper.
6. Serve the scotch eggs immediately, sliced in half to reveal the soft yolk.

Cottage pie with cheesy mash

From this link

Ingredients

1 tbsp sunflower oil
1 large onion, peeled, chopped
2 celery sticks, finely chopped
2 carrots, peeled, finely chopped
2 garlic cloves, peeled, finely chopped
500g/17½oz lean beef mince
150ml/5fl oz red wine
2 tbsp plain flour
500ml/17½fl oz beef stock
300ml/10½fl oz cold water
2 tbsp tomato purée
½ tsp mixed dried herbs
1 dried bay leaf
splash Worcestershire sauce
salt and freshly ground black pepper
For the topping
800g/1lb 12oz floury potatoes, such as King Edward or Maris Piper, peeled and cut into even-sized pieces
40g/1½oz butter, cubed
3 tbsp milk
100g/3½oz mature cheddar, grated
salt and freshly ground black pepper
To serve
green beans or shredded Savoy cabbage, cooked

Method

1. Heat the sunflower oil in a large deep lidded pan over a medium heat and gently fry the onion, celery and carrots for 7-8 minutes, or until the onions are softened and lightly coloured. Add the garlic and cook for 2-3 more minutes.
2. Add the beef mince to the pan and cook with the vegetables for 4-5 minutes, stirring frequently, until the meat is browned all over.
3. Pour the wine into the pan, bring the mixture to the boil and cook for 4-5 minutes, or until most of the liquid has evaporated, then sprinkle over the flour and stir well for a few minutes to prevent any lumps from forming.
4. Gradually add the beef stock to the pan, then add the cold water, tomato purée and dried herbs. Bring the mixture to a gentle simmer, then cover with the lid and cook over a low heat for 25-30 minutes, stirring occasionally, until the mince is tender and the sauce has thickened. Season with a splash of Worcestershire sauce and salt and freshly ground black pepper. Remove from the heat, spoon into a 1.5 litre/2 pints 13fl oz ovenproof dish and set aside.
5. Preheat the oven to 200C/400F/Gas 6.
6. Half-fill a large pan with cold water. Add the potatoes and bring to the boil, then reduce the heat to a simmer and cook for about 15 minutes, or until the potatoes are very soft.
7. Drain the potatoes, then return to the pan set over a medium heat. Cook for a few seconds to drive off any excess moisture, then remove the potatoes from the heat. Add the butter, milk and cheese and mash until smooth and creamy. Season with salt and freshly ground black pepper.
8. Spoon the mash over the mince mixture in the ovenproof dish, working towards the middle from the outside. Smooth with a palette knife. When all the mince is covered with mash, create patterns on the surface using a fork.
9. Place the dish on a baking tray and bake in the centre of the oven for around 25 minutes, or until the potatoes are golden-brown and the filling is bubbling up around the edges. Serve with freshly cooked green beans or shredded Savoy cabbage.

Summer berry trifle

From this link

Description

Thickening the custard with a little cornflour will prevent the cream topping from sinking. We like the jelly, but if you're short of time, simply leave it out altogether.

Ingredients

1 x 135g/4¾oz packet raspberry or strawberry jelly
170g/6oz ready-made jam-filled Swiss roll
5 tbsp cream sherry
75g/2½oz blueberries
100g/3½oz raspberries
150g/5oz strawberries, hulled and halved
For the custard
300ml/10½fl oz milk
300ml/10½fl oz double cream
1 vanilla pod, split, seeds scraped out
2 tbsp cornflour
2 tbsp cold water
4 large free-range egg yolks
75g/2½oz caster sugar
For the topping
10g/½oz flaked almonds
300ml/10½fl oz double cream

Method

1. Prepare the jelly according to packet instructions, but do not place it into the fridge to set.
2. Cut the Swiss roll into 12 equal slices and arrange them over the base and a short way up the sides of a glass trifle bowl. Put any remaining slices in the middle of the bowl.
3. Spoon the sherry over the Swiss roll slices and allow to soak into the sponge for a few minutes. Scatter the fruit on top of the soaked sponge. Pour the prepared jelly over the fruit. Cover the dish with cling film and leave to set in the fridge for about two hours.
4. Meanwhile, for the custard, pour the milk and cream into a medium heavy-based pan. Add the vanilla pod and seeds, then slowly bring to the boil. Once the mixture comes to the boil, remove from the heat and set aside to infuse for 15 minutes. Remove and discard the vanilla pod.
5. Mix the cornflour with the water in a small bowl until smooth and well combined, then set aside.
6. Whisk the egg yolks and sugar in a large bowl until pale and fluffy. Gradually stir the warm milk and cream mixture into the egg and sugar mixture until smooth. Return the mixture to the saucepan and heat over a low heat.
7. Cook for around 8-10 minutes, stirring continuously, until the custard has thickened enough to coat the back of a wooden spoon.
8. Give the cornflour mixture a stir, then mix quickly into the custard. Cook for 1-2 minutes more, or until the custard is very thick and smooth, stirring continuously.
9. Remove the pan from the heat and pour the custard into a bowl placed over a second bowl filled with iced water. Cover the surface of the custard with cling film to prevent a skin from forming. Set aside until the custard has cooled.
10. When the custard has cooled, remove and discard the cling film. Stir the custard a few times, then gently pour onto the set jelly.
11. Cover with cling film and return the trifle dish to the fridge for a further 30 minutes, or until the custard is lightly set.
12. For the topping, lightly toast the almonds in a dry frying pan over a low heat for 2-3 minutes, or until golden-brown (keep the almonds moving around the pan frequently to prevent them from burning). Set aside to cool.
13. Whip the cream in a bowl until soft peaks form when the whisk is removed. Spoon the whipped cream over the custard, starting at the sides of the bowl before working your way into the middle. Scatter over the almonds, cover and return to the fridge until ready to serve.
14. To serve, spoon the trifle into serving bowls and eat immediately.

Moroccan Lamb Tagine with Pomegranate Couscous

From this link.

Ingredients

For the lamb tagine
4 tbsp olive oil
8 garlic cloves, peeled and crushed
4 onions, peeled and chopped
4 tsp grated, fresh ginger
1½ tbsp coriander seeds, crushed
3 tsp ground cinnamon
sea salt and freshly ground black pepper
3kg/7lb shoulder of lamb, boned, fat removed and cut into 4cm/1½in cubes
2 tbsp tomato purée
2kg/4½lb ripe tomatoes or 4 X 400g/14oz can tomatoes, coarsely chopped
4-5 tbsp honey
For the couscous
1 large or 2 small pomegranates
800g/1¾lb couscous
6 tbsp olive oil
2 lemons, juice only
1 litre/1¾ pints boiling chicken stock or water
sea salt and freshly ground black pepper
4 tbsp chopped, fresh mint or coriander
To serve
1 lime, cut into wedges
bowl Greek yoghurt

Method

1. Preheat the oven to 160C/325F/Gas 2.
2. For the lamb tagine, heat a large ovenproof casserole or heavy saucepan on a medium to high heat.
3. Add the olive oil, garlic, onions, ginger and spices and season with sea salt and freshly ground black pepper. Stir, then cook, covered, on a low heat for about ten minutes, until the onions are soft.
4. Add the lamb, tomato purée, chopped tomatoes and honey into the saucepan, stir throughly.
5. Bring to the simmer and place in the oven for 1½ hours, until the lamb is tender.
6. Remove the lid of the saucepan halfway through the cooking time to let the liquid reduce and thicken.
7. If the sauce is still a bit thin, put the saucepan on the hob on a medium heat and without the lid. Stir occasionally and let the liquid reduce until a thick sauce begins to appear.
8. Meanwhile, for the couscous, cut the pomegranates in half and scoop out the seeds using a teaspoon and remove the white membrane around the seeds.
9. Place the couscous in a bowl and mix in the olive oil and lemon juice.
10. Pour the boiling stock or water onto the couscous and season with sea salt and freshly ground black pepper.
11. Allow the couscous to sit in a warm place for 5-10 minutes until the liquid has been absorbed.
12. Stir the chopped herbs and pomegranate seeds into the couscous.
13. To serve, place the tagine on serving plates with couscous and a wedge of lime. Serve alongside a bowl of thick Greek yoghurt.

James Martin's Semolina Honey Cake

From this link.

Ingredients

For the cake
300g/11oz semolina
175g/6oz soft brown sugar
175g/6oz plain flour
40g/1½oz ground almonds
1½ tsp baking powder
1 orange, zest only
75g/3oz butter, melted, plus extra for greasing
225ml/8fl oz milk
16 blanched almonds
For the syrup
150g/5fl oz acacia honey
110ml/4fl oz water
1 tbsp orange blossom water
200ml/7fl oz double cream, whipped until soft peaks form when the whisk is removed, to serve

Method

1. Preheat the oven to 180C/350F/Gas 4 and grease a 20cm/8in loose-bottomed square baking tin with butter.
2. For the cake, mix the semolina, sugar, flour, ground almonds, baking powder and orange zest together in a bowl until well combined.
3. Gradually stir in the melted butter and milk until you have a smooth batter.
4. Pour the batter into the greased tin and carefully arrange the almonds on top in 4 rows.
5. Transfer to the oven and bake for 30-40 minutes, or until the cake is golden-brown on top and a skewer inserted into the middle comes out clean.
6. Meanwhile, for the syrup, heat the honey, water and orange blossom water in a saucepan over a low heat, stirring constantly, for 2-3 minutes, or until the mixture is smooth and has thickened slightly.
7. When the cake is cooked, remove it from oven, prick the surface several times with a toohpick, and slowly pour the syrup over the surface of the cake. Set the cake aside to cool and absorb the syrup.
8. To serve, cut the cake into 16 squares, so that there is an almond in the middle of each piece. Place a piece of cake onto each of 8 serving plates and spoon some whipped cream alongside.