- 100g amaretti biscuits (or ginger or digestive biscuits)
- 85g toasted, flaked almonds
arr-mund or al-mund
Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…
- 85g butter, melted
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 250ml Greek yogurt
- 750g mascarpone
- 2 eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- zest 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- zest 1 orange
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 250ml honey (orange blossom is particularly good)
Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…
- fresh fruit, to serve
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Heat oven to 160C/140C fan/gas 3. Crush the biscuits and most of the almonds inside a plastic food bag using a rolling pin. Mix with the butter, then press into the bottom of a deep, oval, 23cm dish (or something similar in size – a roasting tin, baking dish or cake tin will work). Bake for 10 mins until crisp.
Stir or mash together the yogurt and mascarpone, then whisk in the eggs, one at a time. Stir in the lemon and orange zests, then stir in most of the honey, reserving about 3 tbsp. Spread over the biscuit base, cover loosely with foil and cook for 1 hr. Remove the foil and cook for 15 mins more until lightly golden and the top is firm with just the slightest wobble in the middle. Leave to cool. Can be kept in the fridge for up to 2 days.
To serve, scatter with almonds, drizzle over the remaining honey, and hand around fresh fruit to go with it.