Pour over the caramel and allow the caramel to set. 5. Once set, chop into pieces and blend with the salt and cream until a smooth icing is formed. Serve the cake with a dollop of the pistachio icing, ...

I love anything with lemon in it so when I found out we had to make a drizzle cake lemon was the first thing ... In a large bowl, mix together the sunflower oil and caster sugar.

The Flour and Stone owner’s lush new cookbook has the wonders of nature woven into every page. Here, the pistachio- and rhubarb-coloured palette of a John Olsen work is reimagined in cake form. For ...

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.

Preheat the oven to 190°C. Beat the sugar and butter together until pale and fluff y. Add the orange juice and zest, flour and beaten egg, a little at a time, and stir until combined. Fold in the ...

Add a little of the ground almonds and mix well ... together the icing sugar and pistachio oil until you reach a drizzling consistency. Drizzle over the cooled cake and sprinkle with the chopped ...