New to Van Clarke? Subscribe to our newsletter for 15% off your first order. Start your haircare journey today.
100g unsalted 100g caster sugar
75g ground almonds
45g plain
2 eggs
Zest of 1 small orange
¼ tsp almond extract
Flakes almonds to top Icing to dust
Preheat oven to 160c fan. Grease and line a 25x16cm baking tray.
For the pastry:
In a bowl using your fingertips, rub the flour and butter together until it resembles breadcrumbs. Add the water and mix until you have a soft dough. Roll this out on a lightly floured surface until it is a rectangle appx 3mm thick. Lay this pastry on the bottom of the prepared tray.
Spread the mincemeat on top of the pastry so it's an even layer.
For the frangipane:
In a large bowl beat the butter and sugar until light and fluffy, then add the eggs and continue to beat. Add the flour, ground almonds, orange zest and vanilla and mix until everything is just incorporated. Spread this evenly on top of the mincemeat.
Scatter some flaked almonds over the top and place in the oven for appx 28-30 mins. The top will go a light golden brown and it will be firm touch. Take out the oven, allow to cool for a few mins and then fully cool on a wire rack. Dust with icing sugar before eating.
Enjoy.
Gaby Van Clarke
“What’s he going to tell us now?” I hear you say. “Taliban warlords make shampoo in their poppy fields! Colombian cartels launch new crack-cocaine conditioner!”
Not quite, but...
These are the last months of plentiful blood oranges which go to make this recipe such a mouth-watering treat.
The fruit has crimson or blood coloured flesh which comes from the anthocyanins, a family of polyphenols. The red colour comes when the fruit develops with low overnight temperatures as in the Mediterranean winters, so peak season is February to April.
You can fake it with the ‘head upside down and empty a can of hairspray’ trick, but I don’t recommend this. For volume that looks and feels natural and lasts, the following ideas help. The more techniques you use the more lasting the volume.