Summer Recipes






Viennese Fingers  

100g softened unsalted butter,  25g icing sugar, 1 tsp vanilla extract, 100g plain flour, 1 tsp cornflour, ΒΌ tsp baking power, 100g chopped milk chocolate.

Preheat oven Gas 3 / 325F /170C.

Beat butter and sugar until pale, add vanilla extract. Sift in flours and baking powder and mix until smooth.

Spoon dough into piping bag fitted with medium star nozzle and pipe 10cm long fingers onto tray lined with baking parchment. Bake for 10 -15 minutes until pale golden.

Cool for 5 minutes on tray then on a wire rack.

Melt the chocolate and dip both ends of fingers, Leave to set on baking parchment.


Raspberry Bakewell Cake

140g ground almonds, 140g butter, softened. 140g golden caster sugar, 140g S R flour, 2 eggs, 1 tsp vanilla extract, 250g raspberries, 2 tbsp flaked almonds, icing sugar to serve.

Preheat oven Gas 4 / 350F/ 180C/ 160C Fan and base-line and grease a deep 20cm loose-bottomed cake tin.

Blitz the ground almonds, butter, sugar, flour, eggs and vanilla extract in a food processor until well combined.  Spread half the mix over the cake tin and smooth over the top. Scatter the raspberries over, then dollop the remaining cake mixture on the top and roughly spread – you might find this easier to do with your fingers. Scatter with flaked almonds and bake for 50 minutes until golden. Cool, remove from the tin and dust with icing sugar to serve.