Summer delights Prima
Show off the best of seasonal British fruit with some sumptuous bakes and desserts that are sure to wow
Lemon, cardamom & raspberry torte
A divine, summery, flourless cake, which works just as well with blueberries as it does with raspberries.
SERVES 6-8
• 125g butter, plus extra to grease
• 200g golden caster sugar
• 10 cardamom pods, seeds crushed
• Finely grated zest 1 unwaxed lemon
• 2tsp vanilla extract
• 3 large eggs
• 200g raspberries or blueberries
• 250g ground almonds
• 1tsp (gluten-free) baking powder
FOR THE LEMON DRIZZLE ICING
• Finely grated zest and juice 1 small lemon
• 200g icing sugar
• Handful toasted hazelnuts, finely chopped
YOU WILL ALSO NEED
• 23cm springform cake tin, greased and lined
1 Preheat oven to 170°C/mark 3. Cream together the butter, sugar, cardamom seeds, lemon zest and vanilla extract until pale and fluffy. Add eggs one at a time and beat between each addition.
2 Fold in the fruit, ground almonds, baking powder and a pinch of salt. Fill the prepared cake tin with the mixture and bake for 45min until golden, and a skewer inserted into the centre comes out cleanly. Cool on a wire rack and then unmould.
3 To make the lemon drizzle icing, mix the lemon zest and juice with the icing sugar. Pour over the cooled cake and sprinkle with toasted hazelnuts.
Piña colada dream
This sun-drenched dessert is inspired by holidays in Jamaica. Packed with exotic flavours, it’s a perfect summer party pie.
SERVES 10
FOR THE PIE CRUST
• 300g coconut biscuits
• 120g butter, melted, plus extra to grease
FOR THE FILLING
• 6 medium egg yolks
• 80g caster sugar
• 4tbsp coconut rum
• 250ml double cream
• 150ml coconut milk
• 1tbsp melted butter
• ½tsp vanilla bean powder or 1tsp vanilla extract
FOR THE TOPPING
• 50g long, shredded, sweetened coconut or coconut shavings
• 1 small pineapple
• 4tbsp coconut rum
• 300ml double cream
YOU WILL ALSO NEED
• 23cm loose-bottom, round, fluted tart tin, greased
1 Blitz the biscuits to fine crumbs in a food processor, or place in a food bag and bash with a rolling pin. Stir in the melted butter, ensuring all the crumbs are coated. Press crumbs into the base and sides of the tin.
2 Preheat oven to 150°C/mark 2. For the filling, whisk together the egg yolks and sugar until light and creamy. Slowly pour in the rum, cream, coconut milk, melted butter and vanilla, and wh
