finely-chopped flatleaf parsley Maldon salt and freshly ground black pepper 270g packet of filo pastry 125g ground almonds 30g icing sugar 1 tsp ground cinnamon For the salad: 6 carrots, tops trimmed 2 tbsps olive oil 1 onion, finely minced 1 tsp ground coriander 1 tsp ground cumin 20g fresh coriander, roughly chopped 1 tsp honey 1 tbsp lemon juice 100g pomegranate seeds Extras: 1 x 9" springform
cake tin 1 packet unsalted butter Baking tray and tinfoil Method: First, clarify the butter by warming it over the gentlest heat without stirring.
Preheat the oven to 180C/Gas 4 and line a 23cm springform
cake tin with baking paper.
Grease a 20cm round springform
cake tin and then line with baking paper.
When I was a kid, I'd watch as she unlatched the side of her springform
pan, muttering darkly about the crack that almost invariably appeared in the topthe only tiny scar in a landscape of sweet perfection.
Lightly grease and flour a 7in x 3in round springform
cake tin and an 8-inch round cake pan.
Grease two 25cm/10in diameter round springform
baking tins or pans with oil.
Grease a 20cm diameter deep springform
or loose-bottomed cake tin with butter and line with baking parchment.
Also mist the bottoms and sides of two 4-inch round springform
Press evenly into bottom of greased 9-inch springform
Yield: One 10-inch springform
cake or one 9-by-13-inch cake.
1 Lightly grease and line the base and sides of a 23cm round springform
Mix biscuit crumbs with butter and press into a springform