A very gently spiced, richly creamy sorry sauce with some resemblance to a korma. Would be both too much and too bland, oddly, without the sweet pepper sauce, which could be splashed over any number of dishes to great effect. From Rick Stein – Venice to Istanbul, pg. 190
I adore this cake. It’s plain, it’s simple, it doesn’t rise in any notable way, I was skeptical. But it’s beautiful, dense and fudgy and lemony. I modified the icing to use lemon juice rather than water and I wouldn’t change that. The idea of using warm water (in this case warm lemon juice) to help the process of smooshing the icing sugar is a good one. Important correction for future indulgences: the bake timing of 40 minutes given was too long for my oven and my cake tin. Check after 30, but 35 is probably about right. From Master…
From Nigel Slater – Kitchen Diaries 3, pg 206 They don’t quite look like his, with the saucer like edges and the bulge in the middle. More like glorious mounds of short biscuit with a slight almond chewiness, and I wouldn’t change a thing. Absolutely outstanding. The barest colour on the edges is enough in the oven. It should be pointed out that Lisa did the leg work on these, I merely facilitated. Do again.