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"This is my mother's famous apple cake. The apples are macerated with sugar, cinnamon and lemon, and this lovely juice produces the icing," says Brigitte Hafner. The apples can be prepared the night before and kept in the fridge. This cake keeps well for four days and is at its best served the day after it's made."

Nougat, salted peanut caramel and milk chocolate tart

What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.

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Orange and Almond Crusta


You'll need

3 oranges, mandarins or tangerines, cut into small pieces To garnish: caster sugar 15 ml orgeat or almond syrup 45 ml vodka 1 tsp orange liqueur, such as Cointreau To garnish: long piece of orange peel

Method

  • 01
  • Run a piece of orange around the rim of a cocktail glass to coat with juice, then drizzle sugar around sides so it sticks to the glass (see note).
  • 02
  • In a shaker, add orange and almond syrup and muddle.
  • 03
  • Add vodka and orange liqueur, half-fill with ice, shake for 30 seconds or until shaker goes frosty, then strain into prepared glass.
  • 04
  • Wind peel to form a spiral, garnish and serve.
Note In comparison to a traditional sugar rim, a crusta involves placing sugar on the outside of the glass, not the rim.

“It would be great if we could get tangerines in summer, but oranges work just as well. Citrus and almonds are such compatible flavours – the sweetness of the citrus with almond playing a sort of calming uncle with broad shoulders to lean on. I love drinking this one on hot, sunny afternoons – think of it as a more genteel Margarita. Drink it without straws and get your face into it. It goes well with a side of cider, too.” - Jason Crawley

At A Glance

  • Serves 1 people
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At A Glance

  • Serves 1 people

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