Q. I would love to have the recipe for the Pistachio Pound Cake served as a dessert at the Ruggero’s Bistro & Martini Bar in Fort Lauderdale. – Robin Fuller, Fort Lauderdale A. We had no problem ...

There are tons of olive oil cake recipes online (this side-by-side comparison is a great cheat sheet, if you’re curious), but I knew I wanted to create something that was more “cake” than “olive oil” ...

Butter the inside of a deep 8-inch round cake pan, then line the bottom with a circle of parchment paper. Preheat the oven to 325°F. Melt the butter in a pan, then pour it into a large mixing bowl.

Combine sugar, juice, the water and cinnamon sticks in medium saucepan; stir over heat, without boiling, until sugar is dissolved. Add quince, simmer, uncovered for about 1 1/4 hours or until quince ...

'It's got a bit of a chew to it because it has such a high ratio of nuts to flour,' says Benjamina Ebuehi You can save this article by registering for free here. Or sign-in if you have an account.

Dessert is rarely an afterthought at Billy Grant’s three restaurants in West Hartford and Glastonbury. Pistachio and lemon are common flavors in Italian holiday sweets, Grant says, and they unite in ...

Preheat the oven to 160C (140C fan). Grease and line an 8 cup (2 litre) capacity, 13 x 24cm loaf tin with baking paper. Spread the pistachios and almonds over a shallow baking tray and roast for about ...

300ml • 11fl oz double cream 2 tbsp icing sugar 110g • 4oz shelled pistachios, roughly chopped Preheat the oven to 190C/170C fan/gas 5. Grease a deep spring-form or loose-bottomed cake tin about 23cm ...