A gloriously laissez faire affaire full of bonhomie and warmth. It has its roots in the frugality of Nana’s war time fruit cake when eggs, butter and sugar were scarce. This was simply what you did for the generation that believed throwing away food was “the work of the devil”. Fast forward to these food sensitive times and we have a right on “recycled vegan low GI GF gateau” oh trendy dears. Whatever its name..it is a cake for all times in every sense – judging by the number of second helpings this Easter and enthusiasm from the marauding feline contingent too.
go in with your hands!
This is a glorious tart crust to make because as you mould the pastry with your hands the oils give you the best hand moisturizing treatment ever! The pastry is malleable and lends itself to being pushed around, meanwhile you don’t need to worry about rolling out pastry.
An easy peasy pastry that lifts any dish. You dont even need a rolling pin
This pastry is ridiculously easy to make. You do not need any special equipment at all yet it is sophisticated all the same. All you need is a bowl, a regular kitchen knife and some scales to weigh the ingredients.