Dessert on Arshad Siddiqui

Dessert

Sat, 19 Jun 2010 00:00:00 +0000

Dessert #

Cherry and Almond Cake

Sun, 11 Nov 2018 01:00:00 +0100

Cherry and Almond Cake is one of my all-time favourites — a dependable classic that never disappoints. It’s soft and moist on the inside, with a thin golden crust and a beautiful balance of sweet cherries and nutty almond flavour. Always a hit with family and friends!

Ingredients #

Butter, softened – 175g (or 200g for extra richness)
Golden caster sugar – 175g (or 200g if preferred sweeter)
Eggs – 4
Almond extract – ½ tsp
Self-raising flour – 175g
Baking powder – ½ tsp
Ground almonds – 125g
Milk – 100ml
Glacé cherries – 300g
Flaked almonds – 2 tbsp

Recipe #

Preheat oven to 140°C fan (160°C conventional).
Line the base of a 20cm deep round cake tin with baking paper and grease the sides with butter.
Rinse the glacé cherries thoroughly, pat dry, halve them, and toss them in a little flour to prevent sinking.
In a large bowl, beat the butter and sugar together until pale and fluffy.
Add almond extract.
Beat in the eggs one at a time, mixing on low speed until just incorporated.
Gently fold in the flour, baking powder, and ground almonds.
Add half of the cherries to the batter at this stage (optional), and stir in the milk to loosen the mixture.
Pour the batter into the prepared tin.
Arrange the remaining cherries on top, then scatter over the flaked almonds.
Bake for 45 minutes, checking after 30–35 minutes. If needed, bake an additional 5–10 minutes until a skewer comes out clean.
Let the cake cool in the tin for 10 minutes on a wire rack before removing.

Serve slightly warm or at room temperature with tea or coffee — or even a scoop of vanilla ice cream!

Date Truffles

Thu, 24 May 2018 11:02:00 +0100

It’s a Ramadan special delight — a rich date and chocolate combination that’s not only loved by kids but also gets them excited to help out preparing for Iftaar. The bonus? It’s super quick and easy to make!

Ingredients #

Medjool dates (or any other soft dates) – 4 large
Almond powder (ground almonds) – 200g
Honey – 1 tbsp
Coconut oil – 1 tsp
Cinnamon powder – ½ tsp
Vanilla – ¼ tsp
Salt – a pinch
Cocoa powder – 2 tbsp (plus extra for rolling)

Recipe #

Place all ingredients in a food processor and pulse until a sticky paste forms.
(Add a teaspoon of water if the mixture is too stiff.)
Scoop small amounts and roll into small balls using your hands.
Place the truffles in the fridge for 15 minutes to firm up.
Roll the truffles lightly in cocoa powder before serving.

Note: Be cautious with the cocoa powder — too much can make them bitter (lesson learned!).