SWEETS

SWEETS

CASHEW CARAMELS

*Like other candy, don’t be tempted to replace the butter and cream here. **you will need a candy thermometer and a heavy-bottomed pan to make

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SWEETS

CARROT CAKE

Adapted from New York Cult Recipes by Marc Grossman Ingredients: 235g (1 ¾ cup + 1 ½ tablespoons/8 ½ oz) plain (all-purpose) flour 2 teaspoons

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SWEETS

PEANUT BUTTER AND JELLY PIE

1 quantity short crust pastry 125g butter (or vegan alternative) at room temperature 125g caster sugar 2 medium eggs 2 good punches of salt 125g

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SWEETS

PIZZA EBRAICA

Adapted from Leah Koenig 55g (1/3 cup) glacé cherries, cut in half 55g (1/3 cup) chopped candied citrus peel 120ml (½ cup) sweet red wine

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SWEETS

SHORT CRUST PASTRY

Makes enough for one large pastry 125g butter or vegan alternative, softened 90g caster (super fine) sugar 1 teaspoon vanilla extract 1 egg, beaten 250g

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SWEETS

MARBLE CAKE

45g (1/2 cup) natural cocoa powder (non-alkalized, non-Dutch processed) 100g (1/2 cup) granulated sugar 80ml (1/3 cup) water 375 grams (3 cups) all-purpose unbleached flour

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SWEETS

MANGO LYCHEE JELLO

499g (14oz) tin lychees Juice of 1-2 limes 3 tablespoons granulated sugar 1 1/2 tablespoons powdered gelatine (Lieber’s or BaKol brands) 600ml (2.5 cups) mango

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