Perfect for those who love sweets but want to avoid too much sugar, butter, and refined flour. Optional Add-ins Preheat the oven Preheat the oven to 350°F (175°C). Prepare a 8-inch (20 cm) springform ...

High altitudes make cookies spread in the pan, cakes fall, and few baked goods turn out as they do at sea level. This twice-monthly column, published on Thursdays, presents recipes and tips that make ...

Blend and bake the batter. Butter a 9- x 13-inch pan, then add a layer of parchment paper. Pour the cake batter in the ...

Preheat the oven to 210ºC/190ºC fan/gas 6 ½ and grease a nonstick traybake tin about 30cm x 23cm and 4cm deep (12in x 9in x 1 ½ in). Mix the ground and flaked almonds, 180g 6 ¼ oz of the caster sugar, ...

This is a moist, squishy cake that can be served warm with extra custard or cold. It is a light sponge but the addition of custard, almonds and sharp-sweet raspberries means it all sinks in together ...

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A few weeks ago I shared this question from Susan Whiting of Boca Raton: “My mother and brother always loved Entenmann’s Almond squares. Unfortunately, their scrumptious favorites are no longer made.

Join Food Editor Shilpa Uskokovic as she makes her raspberry cake with whipped cream filling, a recipe that proved so challenging to develop she almost couldn't finish it. but looking back I'm really ...

Layers of raspberry sorbet, vanilla ice cream, and chocolate cookie crumbs are topped with whipped cream and fresh raspberries for the ultimate cold, creamy treat. Anna Theoktisto is a recipe tester ...

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