Asian flavors · Curry

Salmon Rice Bowl With Green Curry Creamed Spinach

Belinda

Recipe by Kendra Vaculin

Serves 4

10 oz. fresh (or frozen, thawed) spinach
½ tsp. Diamond Crystal or ¼ tsp. Morton Kosher salt, plus more
4 x 4–6-oz. salmon fillets, preferably skinless
Freshly ground black pepper
2 tsp. extra-virgin olive oil
3 garlic cloves, finely grated
1x 1″ piece ginger, scrubbed, finely grated
2 tbsp unsalted butter
1 tbsp all-purpose flour
3 tbsp Thai green curry paste
¼ tsp. (or more) crushed red pepper flakes
1¼ cups heavy cream, divided
2 tbsp (or more) fresh lime juice
Cooked jasmine rice (for serving)
½ cup store-bought fried shallots
Cilantro leaves with tender stems and lime wedges (for serving)

Cook 10 oz. fresh spinach in a medium pot of boiling salted water, stirring, just until wilted and bright green, about 1 minute. Drain well. (Or, drain 10 oz. frozen spinach, thawed.)

Wrap spinach in a clean kitchen towel and squeeze firmly over sink to expel as much liquid as possible. Transfer to a cutting board and coarsely chop.

Pat four 4–6-oz. salmon fillets, preferably skinless, dry with paper towels; season on both sides with kosher salt and freshly ground black pepper. Heat 2 tsp. extra-virgin olive oil in a large nonstick skillet over medium-high. Working in batches if needed, cook salmon, undisturbed, until golden underneath, about 4 minutes. Turn fillets over and cook until golden on the other side and just cooked through, about 2 minutes. Transfer to a plate.

Wipe out skillet and reduce heat to medium-low. Cook 3 garlic cloves, finely grated, one 1″ piece ginger, scrubbed, finely grated, and 2 Tbsp. unsalted butter, stirring often, until butter melts and foams, about 1 minute. When foam has subsided, add 1 Tbsp. all-purpose flour to pan and cook, stirring often, until mixture is mostly smooth and golden in color with no patches of dry flour, about 2 minutes. Mix in 3 Tbsp. Thai green curry paste, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ¼ tsp. crushed red pepper flakes. Cook, stirring often, until paste is fragrant and a shade darker in color, about 2 minutes. Stirring constantly, pour in 1 cup heavy cream in a few additions, stirring until fully incorporated after each. Bring to a simmer and cook, stirring often, until bechamel is slightly thickened, about 2 minutes. Stir in spinach and cook, stirring, just until spinach is heated through, about 1 minute. Season generously with pepper, then stir in 2 Tbsp. fresh lime juice and remaining ¼ cup heavy cream. Taste and add more salt, red pepper flakes, and lime juice as needed.

To serve, scoop cooked jasmine rice into bowls. Divide salmon among bowls, breaking fillets into large pieces, then spoon spinach over. Sprinkle with ½ cup store-bought fried shallots, dividing evenly; top with cilantro leaves with tender stems. Serve with lime wedges for squeezing over.

Holiday Food · Meat

Normandy-style pork and cider braise

Belinda

Recipe adapted from Delicious magazine
Start this recipe at least one day ahead, as you want to let the fat come to the surface and scoop it off, also the flavor have time to “marry” See the *Make ahead note at the bottom.

Nothing beats a hearty, slow-cooked braise during the chilly winter months. This pork and cider recipe will not only fill you with warmth but it will also fill your home with a wonderful fragrance as it cooks too.

Serves 6

Olive oil or avocado oil for frying
4lbs pork shoulder, cut into 2″ cubes
1 lb shallots, peeled
8 oz bacon lardons or pancetta cubes
1 large onion, chopped
3 good-sized cloves garlic, crushed
6 good sized celery sticks, chopped
Large knob (a 1″-2″ lump) of butter for frying
1.5 cups (+ 1 tbsp) (350ml medium-dry hard cider, plus an extra 1 tbsp and a splash (If you can’t find medium dry hard cider, then an appley chenin blanc white wine will be fine)
1 3/4 cups (400ml) chicken or pork stock (I used 2 pork stock cubes, dissolved)
1 tbsp cornflour
7oz (100ml) crème fraîche
2 tbsp dijon mustard
A good handful fresh chopped tarragon

In a heavy braiser, season the pork cubes with salt and pepper. Heat a glug of oil in a large pan. Add the pork in 2-3 batches and brown for 6-8 minutes per batch, transferring with a slotted spoon to a plate. Add the whole shallots and cook for 2-3 minutes until browned, then transfer to a plate.

Add the bacon/pancetta with 
a splash of oil for 4-5 minutes until rendered/crisp, then scoop it out with a slotted spoon and set aside. Put the onion, garlic and celery in with the butter, then cook for 6-8 minutes over a medium-high heat until softened.

Add the pork, bacon, cider and stock, bring to the boil, then turn down the heat. Partially cover the braiser, then simmer gently for 1 hour. Add the shallots, then cook for another 1-1½ hours until the pork is tender (see make ahead).

Mix the cornflour in a small bowl with the 1 tbsp cider, add to the casserole and cook for 5 minutes, stirring, to thicken the sauce.
Stir in the crème fraîche, mustard and most of the tarragon, then season and add a splash more cider. Serve scattered with the remaining tarragon with crusty bread and potatoes or rice.

* Make ahead
Cook until you reach “mix the cornflour”, then cool, cover and chill for up to 3 days or freeze for up to 3 months. Defrost, then reheat on the hob and continue.

Gluten Free · Salad · Vegetable sides · Vegetable-related

Charred Broccoli Salad With Figs

Belinda

A high-speed blender will give you the smoothest consistency for the broccoli-tahini purée. You can also use a food processor; the finished purée will just have more texture. This recipe makes more purée than you need, but you can use the hummus-like condiment as a dip for warm pita or raw vegetables, or as a sandwich spread.

Serves 4
2lb. broccoli (about 3 medium heads), ends trimmed, stems peeled
¼ cup extra-virgin olive oil
Kosher salt, freshly ground pepper
½ cup labneh or whole-milk plain Greek yogurt
2 small garlic cloves, finely grated, divided
½ cup coarsely chopped dried figs (such as Turkish or Mission)
Zest of ½ lemon
3 tbsp. fresh lemon juice, divided
1 cup tahini
Small handful of mixed tender herbs (such as mint, tarragon, and/or parsley), leaves torn if large
Sumac (for serving)

Prepare a grill for high heat. Cut broccoli lengthwise into ¼”-thick planks (try to keep crown and stem attached). Toss broccoli planks with oil in a large bowl to coat; season with salt and pepper. Grill, turning occasionally, until charred all over (they’ll look burnt, and that’s a good thing) but stems are still crisp-tender, about 5 minutes; reserve bowl. (Or you can broil broccoli in a single layer on a rimmed baking sheet, undisturbed, until well-charred on 1 side, 14–16 minutes.) Transfer broccoli back to reserved bowl and cover tightly and let sit 30 minutes to steam.

Meanwhile, whisk labneh, half of the garlic, and 2 tbsp water in a small bowl until smooth and the consistency of ranch dressing (add more water if needed). Season dressing with salt and pepper.

Cut broccoli into bite-size pieces (about 3″), separating florets from stems as you go. Coarsely chop stems and measure out 1 cup; set aside. Return remaining broccoli to bowl; add figs and 1 tbsp lemon juice. Toss to combine; season with salt and pepper. Set aside.

Blend tahini, reserved broccoli stems, remaining garlic, remaining 2 Tbsp. lemon juice, and ½ cup water in a high-speed blender until very smooth and the consistency of a loose hummus. Season purée with salt and pepper.

Spread ½ cup purée on a platter. Top with reserved broccoli salad and spoon dressing over (you won’t need all of it). Scatter herbs, sumac, and lemon zest over.

Do ahead: Dressing can be made 3 days ahead. Cover and chill.

Dairy-free · Gluten Free · Salad · Whole30 compliant

Middle Eastern chopped vegetable salad

Belinda

This refreshing salad benefits from making few hours earlier so all the flavors can hang out together. These amounts are not rigid and you can “play” with the ingredients as I’ve added some optional ones too. It can be made Whole 30 compliant by leaving out the cheese and getting inventive. Have fun with it!

Serves 4-6
12 scallions, white and green parts, thinly sliced
1.5 cups grape or cherry tomatoes, halved
2 hothouse (English) cucumbers, halved lengthwise, seeded, and ½-inch-diced
1 can or jar (12 to 16 ounces) chickpeas, rinsed and drained
1/3 cup chopped fresh parsley
1/3 cup chopped fresh mint leaves
1/3 cup julienned fresh basil leaves
1/2 cup freshly squeezed lemon juice (4 lemons)
1 good tsp Dijon mustard
1 tablespoon minced garlic (3 cloves)
2 1/2 tsp roasted ground cumin
2 avocados, slightly firm, so they hold their shape when chopped
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
8-10 oz Greek feta cheese, ½-inch-diced
4-6 Medjool dates, chopped (optional)
1/2 cup chopped, pitted Kalamata olives (optional)
Toasted pita bread, for serving

Place the scallions, tomatoes, cucumber, chickpeas, olives, if using, dates, if using, parsley, mint, basil and 1 1/2 tsp of the cumin in a large salad bowl and toss to combine.

In a small bowl or measuring cup, whisk together the lemon juice, garlic, Dijon mustard, 2 teaspoons salt, 1 teaspoon pepper and 1 tsp of the cumin. Slowly whisk in the olive oil to make an emulsion. Pour the dressing over the salad, tossing gently to coat all the vegetables.

Add the feta and avocado, sprinkle with salt and pepper to taste and toss gently.
Taste and add whatever you think it needs.
Serve the salad with the toasted pita bread.

Appetizer Vegetarian · Holiday Food

Bourbon Glazed Cranberry Baked Brie Holiday Wreath

Belinda

My stepdaughter, Sharon made this for our pre-Christmas family dinner last night and it was really super. Well worth making!
Recipe c/o “Brunch with Babs”

1 (16 oz) wheel of Brie, cold
2 tbsp dark brown sugar
1/3 cup chopped raw pecans
1 tbsp bourbon
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
2 tbsp pure maple syrup
2/3 cup whole berry cranberry sauce
1 package frozen dinner rolls – number of rolls dependent on pan size
Egg wash – 1 egg in 1 tbsp water
Rosemary and pomegranate seeds for garnish
For bow: an assortment of herbs including rosemary and sage plus some twine to wrap

Preheat the oven to 375 F degrees.

Line baking pan with parchment and spray or oil lightly. Peel or slice the top rind of the Brie, being careful not to remove any of the cheese. Place brie wheel in the center of baking pan.

Line up the dough balls around the brie in a single layer (in 2 rows), as snug as possible. Cover loosely with plastic wrap and let rest in warm spot for at least 45 minutes.

In a small bowl, combine sugar, pecans, bourbon, cinnamon, nutmeg, and maple syrup. After the dough has risen, top the brie wheel with cranberry sauce and nut mixture.

Brush the wreath with egg wash. Bake wreath until golden brown and puffed up, about 15 to 20 minutes dependent on bread and pan you use. Remove from the oven and let cool slightly. Brush oil onto bread and sprinkle with course salt. Garnish wreath with the pomegranate seeds and rosemary sprigs. To make the herb bow – just bundle a bunch of herbs and tie with kitchen twine.

Serve warm and enjoy!

Appetizer Vegetarian · Holiday Food

Baked blue-cheese cake with pickled beetroot and honey

Belinda

Another beauty from Yotam Ottolenghi

“The pickled beetroot needs to be made the day before. It keeps for a few weeks in the fridge, so can be made well ahead of time. You’ll make more than you need for this recipe, so keep any leftovers in the fridge to spoon alongside grilled fish or cheese. If you are short on time, dicing some ready-pickled beetroot is a perfectly good substitute.

“You can bake these in wide ramekins or small soufflé tins, but the recipe also works well as one large cheese cake. If you go for one large cake you’ll need to double the base mix quantity and increase the cooking time to 45 minutes. Make sure, also, that you grease and line the whole tin (rather than just the base) before the batter gets poured in. Finally, instead of serving it at once, you’ll need to let it cool for an hour before releasing it from the tin and reheating.”

Serves 8

For the pickled beetroot:
3 large beetroots (670g), skin on and scrubbed clean
2 garlic cloves, crushed
1 bay leaf
10g sprigs of thyme
½ tsp black peppercorns
50g caster sugar
500ml red wine vinegar
coarse sea salt

For the base:
40g unsalted butter, fridge-cold and cut into 2cm dice, plus 20g extra, melted, for greasing the moulds
50g pumpkin seeds, toasted
5 digestive biscuits (75g), roughly crumbled. (You could substitute Graham crackers at a push)
40g coarsely grated Parmesan

For the cheese cake:
20g unsalted butter
1 medium leek, trimmed, white and green parts finely sliced (125g)
360g cream cheese
170g creme fraiche
80g double cream
2 garlic cloves, crushed
20g chives, finely chopped
1 tbsp chopped basil
100g Stilton (or a mixture of
75g Valdeon and 25g Gorgonzola), roughly crumbled
4 eggs, lightly beaten

To serve:
40g runny honey (mixed, optionally, with a few drops of truffle oil)
30g hazelnuts, toasted and lightly crushed
15g baby basil or regular basil leaves

Place all the ingredients for the pickled beetroot in a medium saucepan, for which you have a lid, and add 1 tablespoon of salt. Pour over 800ml of water – all the beetroots should be submerged, so add a little bit more water, if you need to – and bring to the boil. Reduce the heat to medium and cook for 35–40 minutes, covered, until soft. Remove from the heat and set aside until completely cool. Lift out the beetroots, then peel and cut them into 1cm dice. Strain the pickling liquid, discard the bay, thyme and peppercorns, and return the liquid to a medium heat for about 25 minutes, until reduced by half and with about 600ml left in the pan. Set aside to cool, then pour the liquid over the beetroots. Keep in the fridge for 24 hours before using.

Preheat the oven to 200°C/180°C fan/400F/gas mark 6. Lightly grease eight 12cm wide ramekins or soufflé tins and place a circle of baking parchment in the base of each.

Place all the ingredients for the cheese cake base in a food processor, with ½ teaspoon of salt. Blitz well to form fine crumbs, then divide between the ramekins, pressing down evenly and firmly. Set aside until ready to use.

Place the butter for the cheese cake in a small pan and add the leek. Cook on a medium heat for about 7 minutes, stirring from time to time, until the leek is soft but still retains its colour. Set aside to cool, then transfer to a large mixing bowl along with the cream cheese, crème fraîche, double cream, garlic, chives, basil, ½ teaspoon of salt and a good grind of black pepper. Mix well to form a smooth paste before adding the blue cheese and eggs. Fold gently, then pour the mixture into the individual ramekins. Bake for 25–30 minutes, until the mixture is cooked and a skewer inserted into the middle of one of the cakes comes out clean. Remove from the oven and serve at once, in the ramekins or soufflé tins, with a drizzle of the honey and the hazelnuts and basil sprinkled on top. The beetroot, strained, can be spooned on top of the cheese cakes, before the garnishes, or served alongside.

Holiday Food · Vegetable sides

Roasted Brussels sprouts with cinnamon-butter yoghurt and chestnuts

Belinda

Recipe from the Ottolenghi Test Kitchen (OTK)
“This festive side would make a wonderful addition to your Thanksgiving table, but would equally be great at a Sunday roast, alongside a roast chicken or baked pumpkin. Get ahead by making the chestnut topping and garlic yoghurt the day before, bringing them back up to room temperature. Be sure to leave your browned butter to just before serving though, as it will solidify as it sits.”

Serves 4-6 as a side

750g brussel sprouts, trimmed and halved
60ml olive oil
200g cavolo nero, stems removed and leaves roughly torn (110g)
2 tbsp apple cider vinegar
1½ tsp maple syrup
10g parsley, finely chopped
5g sage leaves, picked

Chestnut topping:
1½ tbsp olive oil
1 onion, peeled and finely chopped (180g)
½ tsp ground cinnamon
½ tsp ground allspice
120g chestnuts, ready-peeled and cooked, finely chopped into roughly ½-1cm pieces
1 tbsp maple syrup
3 tbsp pomegranate seeds (from ½ pomegranate)

Cinnamon butter yoghurt:
250g Greek yoghurt, at room temp
1 garlic clove, peeled and crushed
35g unsalted butter
1/8th tsp ground cinnamon
Fine sea salt and black pepper

1. Preheat the oven to 220C (425F).

2. Start with the topping. Heat the oil in a large frying pan over a medium-high heat. Add the onion and cook, stirring occasionally, until lightly coloured and softened, about 6 minutes. Add the spices, chestnuts, maple syrup, 1/8th teaspoon salt and a good grind of pepper and cook for another 3 minutes, stirring all the while, until fragrant and glossy. Set aside to cool. Once cool, stir in the pomegranate seeds.

3. Line a large baking tray with parchment paper and add the brussel sprouts, 2 tablespoons oil, ¾ teaspoon salt and a generous grind of pepper and mix everything together. Spread the sprouts out and roast for 12 minutes. Add the cavolo nero and another ¼ teaspoon salt, stir to combine then return to the oven for another 10-12 minutes, or until everything is nicely browned and cooked through. As soon as they’re out of the oven, while still warm, stir through the vinegar, maple syrup and parsley.

4. Meanwhile, to a small frying pan add the remaining 2 tablespoons of oil and place over a medium heat. Once hot add the sage leaves and cook for about 4 minutes, stirring often, until deeply green and translucent. Use a slotted spoon to transfer the leaves to a plate lined with absorbent paper. Wipe out the pan, discarding the oil.

5. Add the yoghurt, garlic and ¼ teaspoon salt to a medium bowl and mix to combine. Spread out onto a large serving platter.

6. Once the brussels sprouts are ready, make the browned butter. Add the butter and cinnamon to a medium frying over a medium heat. Once melted, cook for 3-4 minutes more, stirring occasionally, until nutty and nicely browned. Remove from the heat and let cool for a minute then pour this all over the yoghurt. Spoon the brussel sprouts mixture all over the top then follow with the chestnut topping and the fried sage. Serve right away.

Appetizer Vegetarian · Holiday Food

Whipped Goat Cheese with Bacon & Dates

Belinda

Creamy whipped goat cheese topped with crispy bacon, sweet dates, caramelized shallots, and fried rosemary…served with toasted bread for dipping

Serves 8-10
6 oz raw bacon slices
12 oz crumbled goat cheese, at room temperature
½ cup greek yogurt
4 tbsp honey, split
2 tbsp olive oil, plus more for drizzling
1 tbsp water
¼ tsp kosher salt
freshly cracked black pepper
2 sprigs fresh rosemary
2 large shallots, thinly sliced
12 medjool dates, pitted + roughly chopped (about 6 oz chopped)
2 tbsp apple cider vinegar
toasted bread or crackers, for dipping

Preheat the oven to 400°F.
Lay the bacon in one, even layer in a 12” cast-iron skillet. Bake for about 25 minutes, or until crisp.
Meanwhile, combine the goat cheese, greek yogurt, 2 tablespoons of honey, olive oil, water, salt, and a few cracks of black pepper in a food processor. Process until smooth, scraping down the sides of the bowl as needed. Spoon the whipped goat cheese out onto a large plate or into a shallow bowl. Set aside.
Transfer the bacon onto a plate lined with paper towels to drain. Place the skillet (with all of the bacon drippings) over medium heat. Add the rosemary sprigs. Allow the rosemary to fry on both sides until crisp. Transfer it to the plate of bacon to drain.
Add the shallots to the skillet. Cook for a few minutes until caramelized and tender. Stir in the dates, apple cider vinegar, and remaining 2 tablespoons of honey. Bring the mixture to a simmer and cook for just about a minute until reduced and sticky.
Spoon the date mixture over the goat cheese. Crumble the bacon and rosemary leaves over top. Drizzle with a little more olive oil and a few more cracks of black pepper. Serve with toasted bread or crackers alongside for dipping.

Asian flavors · Dairy-free · Gluten Free · Salad · Vegan

Sesame cucumber and avocado salad

Belinda

Recipe by Hetty McKinnon for the NYT
Something light in this time of heavy Holiday food and expanded waistlines!

Crispy cucumber and creamy avocado perform a delicate dance with earthy notes of sesame in this most simple of salads. Thin-skinned varieties such as Persian or English cucumbers work best, as they are almost seedless with a robust flesh that stays crisp. But don’t worry if you only have access to seedy cucumbers: Peel them if their skins are thick, then cut them in half lengthwise and scrape out the seeds before slicing. No-cook and ready in a matter of minutes, this elegant salad can be dressed up according to your mood. It is a satisfying meal on its own, but it can also be served alongside cold soba noodles, or with brown rice and a fried or jammy egg on top.

Serve 4

For the Sesame Dressing
2 tbsp toasted sesame oil
2 tbsp rice vinegar
1 tbsp toasted sesame seeds
1 tbsp granulated sugar
1½ tsp soy sauce or Tamari
½ tsp red-pepper flakes
For the Salad
2 ripe avocados
1 pound cucumbers (such as Persian or English), trimmed and thinly sliced
2 green, red or purple scallions, trimmed and thinly sliced
Kosher salt (such as Diamond Crystal) and black pepper
Toasted sesame seeds, for topping

Make the dressing: Place the sesame oil, rice vinegar, sesame seeds, sugar, soy sauce and red-pepper flakes into a small bowl. Add 1 tablespoon of water and whisk until emulsified. Taste, and adjust seasonings. (Dressing should taste acidic, a little sweet and salty.)

When you’re ready to eat, prepare the salad: Halve the avocados and discard the pits. Using a small paring knife, carefully score the avocado flesh into ½-inch cubes, avoiding cutting through the skin. Use a large spoon to scoop out the avocado flesh (in one spoonful, if possible), as close to the skin as possible. Transfer avocado cubes to a large bowl and add the dressing; toss gently.

Add the cucumbers and scallions and toss everything together.
Season with salt and black pepper, top with more sesame seeds, and serve immediately.

Baking · Chocolate · Dessert · Gluten Free · Holiday Food

Flourless chocolate, prune and Armagnac cake

Belinda

Recipe c/o the wonderful, fail-safe Delia Smith

For the cakes:

6 large eggs, separated
150g golden caster sugar
50g cocoa powder, sifted

For the filling:
400g pitted prunes, soaked overnight (or longer if possible) in 120ml Armagnac
1 level tablespoon crème fraîche

To finish:
150g dark chocolate (75 per cent cocoa solids), broken into pieces
1 level tablespoon crème fraîche

Pre-heat the oven to 350F/ 180°C. Grease 2 x 8″ (20cm) loose-based sandwich tins, 1.5″ (4cm) deep and line the bases with baking parchment.

Place the egg whites in a large, clean, grease-free bowl. Put the yolks in another bowl, along with the sugar, and whisk them until they just begin to turn pale and thicken – be careful not to thicken them too much; they need approximately 3 minutes’ whisking. After that, gently fold in the sifted cocoa powder.

With a clean whisk, beat the egg whites until stiff but not too dry. Using a metal spoon, fold a heaped tablespoon of the egg white into the chocolate mixture to loosen it up a little, then carefully and gently fold in the rest of the egg white, slowly and patiently trying not to lose any air.

Divide the mixture equally between the prepared sandwich tins and bake near the centre of the oven for 15 minutes. They won’t appear to be cooked exactly, just set and slightly puffy and springy in the centre, so when they’re taken out of the oven they will shrink (but that’s normal, so don’t panic). Leave the cakes to cool on a rack in their tins, then slide a palette knife around the edges, gently invert them on to a board and carefully strip off the base papers.

To make the filling for the cake, first of all set aside 10-12 of the largest prunes, then place the rest, plus any remaining soaking liquid, in a food processor, along with the crème fraîche, and whiz to a purée.

Place one of the cakes onto a serving plate and transfer the purée straight from the processor on to one half of the cake, then spread the purée out carefully and place the other half of the cake on top.

For the chocolate topping, place the broken-up pieces of chocolate in a large heatproof bowl, which should be sitting over a saucepan of barely simmering water, making sure the bowl doesn’t touch the water. Keeping the heat at its lowest, allow the chocolate to melt slowly – it should take about 5 minutes to become smooth and glossy. Then remove it from the heat and give it a good stir, then let the chocolate cool for 2-3 minutes.

Take each one of the reserved prunes and dip it into the melted chocolate so that half of each one gets covered. As you do this place them on a sheet of parchment paper to set. When all the prunes are done, stir the crème fraîche into the chocolate, then use this mixture to cover the surface of the cake.

Spread it over carefully with a palette knife, making ridges with the knife as you go. Decorate the cake with the chocolate prunes. Cover the whole thing with an upturned, suitably sized bowl or cake dome, and keep it in the fridge until about an hour before you need it.

NOTES:

Because the cake is flourless, it is good for coeliac guests, but apart from that it has a wonderful texture – not so much cakey as almost mousse-y. The Armagnac-soaked prunes mean that the cake is never too sweet and has a very definite grown-up feel to it, and it does look spectacular when it arrives at the table. I don’t think it needs to be served with anything, but if you insist, I would serve it with a little creme fraiche.