HOMECOOKING WITH TERESA

  This is one of these cakes that I am going to make over and over again, especially for especial occasions. It is just fabulous! Both the flavours and the look are very elegant and do not disappoint. It is super moist and when served with the rosewater cream, your palate sings..... What can I say, just amazing! INGREDIENTS 3 cardamom pods, bruised, seeds reserved, pods discarded 1 cup (150g) pistachios, plus extra chopped pistachios to serve 1 cup (100g) almond meal 170g fine semolina 1 1/4 tsp baking powder 300g unsalted butter, chopped, softened 1 1/2 cups (330g) caster sugar 4 eggs, lightly beaten Finely grated zest of 1 lemon, plus 1 tbsp lemon juice 2 tbsp rosewater 1/2 tsp vanilla extract ROSEWATER CREAM 200g Greek yoghurt 200g creme fraiche 1 tbsp icing sugar, sifted 1 tbsp rosewater SYRUP 100ml lemon juice 1/3 cup (80ml) rosewater 1/2 cup (110g) caster sugar METHOD Preheat oven to 180°C. Grease a baking tray and line with baking paper. Grease a 23cm springform cake pan and...

  This is an easy and delicious cake. It really pays off to read the instructions carefully, because this time I didn't, and I almost burnt it. I had it warm with sour cream on its side and my husband had it at room temperature with some vainilla ice-cream. Even by itself it is lovely. Will make it again for sure 😀😋! Ingredients 180g ground almonds 60g desiccated coconut 250g caster sugar 70g self-raising flour ¼ tsp salt 4 large eggs 200g unsalted butter, melted, then set aside to come to room temperature 1½ tsp vanilla extract finely grated zest of 1 - 2 lemons (2 tsp) 200g fresh blueberries 20g flaked almonds Method Grease and line a 23cm round cake tin. Preheat the oven to 180°C/160°C Fan/Gas Mark 4. Place the almonds, coconut, sugar, flour and salt in a large mixing bowl and whisk to aerate and remove the lumps. Place the eggs in a separate medium bowl and whisk lightly. Add the melted butter, vanilla extract and lemon zest and whisk again until well combined. Pour this into...

This is an excellent dessert to have any time of the year, but it could be a great dessert for  Christmas, especially if you are not that keen on the traditional Christmas pudding. It is certainly better if it is consumed on the same day, but we kept it in the fridge for about 4 days and it was still delicious. I would make it the previous day if wanting it for Christmas lunch or dinner. The original recipe only uses raspberries, but unfortunately they were too expensive at the time I made it, and decided to use a combination of blueberries and raspberries. We thought it was lovely and turned into a fabulous dessert. Ingredients:  70g shelled pistachio kernels, plus an extra 15g, roughly chopped 4 large eggs, whites and yolks separated 130g caster sugar 2 tbsp hot water 80g self-raising flour ⅛ tsp salt ⅛ tsp almond extract 20g icing sugar 100g fresh raspberries  200g fresh blueberries White chocolate cream: 200g white chocolate buttons, or 200g block of white cooking ch...