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WE CAN'T DO ANY MORE! OUR FIRST FERRAGOSTO IN TUSCANY
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DORSET APPLE CAKE Recipe from Helen at @40plusnotgivingupyet on Instagram:
225g self raising flour
1tsp baking powder
200g castor sugar
2 eggs
150g melted butter
250g diced apples
25g flaked almond (not obligatory)
preheat oven to 160°c
grease 1 round cake tin
Mix everything together except the apples.
Spread half onto cake tin. Heap the sliced apples in the centre and spread the rest of the cake mix over it, trying to completely cover it.
Sprinkle flaked almonds over the top.
Bake for 1 1/4 hours 160°c
LEMON MERINGUE PIE from The Gentle Art of Domesticity by Jane Brocket:
250g digestive biscuits
125g butter (melted)
4 large eggs
400g condensed milk
juice of 4-5 lemons
125g castor sugar
Crush biscuits and mix with the melted butter, press into cake tin and set aside.
Separate eggs, yolks and whites into different bowls.
In another bowl combine the lemon juice and condensed milk, whisk until smooth, then add yolks and whisk again. Set aside.
Whisk the egg whites until soft peaks form then add the sugar and whisk until glossy.
Assemble: Pour the lemon mix onto the biscuit base and gently scoop the meringue mix on top. Bake for 30-40 minutes at 170c.
Want more of life in Positano? Follow me on Instagram for daily Stories @NickiPositano
My novel A Boatful of Lemons is available on Amazon worldwide and currently free on Kindle Unlimited:
Join my Patreon to receive extra weeekly videos, chats and blog posts here:
All music from Epidemic Sound
#travel #tuscany #vlog #travelvlog #italy
Thanks for watching the video We can't do any more! Our first Ferragosto in Tuscany
225g self raising flour
1tsp baking powder
200g castor sugar
2 eggs
150g melted butter
250g diced apples
25g flaked almond (not obligatory)
preheat oven to 160°c
grease 1 round cake tin
Mix everything together except the apples.
Spread half onto cake tin. Heap the sliced apples in the centre and spread the rest of the cake mix over it, trying to completely cover it.
Sprinkle flaked almonds over the top.
Bake for 1 1/4 hours 160°c
LEMON MERINGUE PIE from The Gentle Art of Domesticity by Jane Brocket:
250g digestive biscuits
125g butter (melted)
4 large eggs
400g condensed milk
juice of 4-5 lemons
125g castor sugar
Crush biscuits and mix with the melted butter, press into cake tin and set aside.
Separate eggs, yolks and whites into different bowls.
In another bowl combine the lemon juice and condensed milk, whisk until smooth, then add yolks and whisk again. Set aside.
Whisk the egg whites until soft peaks form then add the sugar and whisk until glossy.
Assemble: Pour the lemon mix onto the biscuit base and gently scoop the meringue mix on top. Bake for 30-40 minutes at 170c.
Want more of life in Positano? Follow me on Instagram for daily Stories @NickiPositano
My novel A Boatful of Lemons is available on Amazon worldwide and currently free on Kindle Unlimited:
Join my Patreon to receive extra weeekly videos, chats and blog posts here:
All music from Epidemic Sound
#travel #tuscany #vlog #travelvlog #italy
Thanks for watching the video We can't do any more! Our first Ferragosto in Tuscany
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