Farfalle with Peas, Ham and Cream
The recipe Farfalle with Peas, Ham and Cream can be made in about 30 minutes. This recipe serves
Gluten Free Coconut Almond Flour Cake Inspired by Middle Eastern Cake Harissa recipes
Ingredients
- ½ cup (100 g) sugar
- ¼ cup (60 ml) water
- ¾ teaspoon fresh lemon juice
- ¾ teaspoon rose water or orange blossom water
- ½ tablespoon tahini, to grease the baking pan
- 1 cup (115 g) almond flour
- 2 tablespoons arrowroot starch
- 2 tablespoons tapioca starch
- ¾ teaspoon baking powder
- 1 pinch salt
- 4 tablespoons (50 g) sugar
- 4 tablespoons unsalted butter, at room temperature
- ¾ cup (180 ml) milk (I’ve used whole milk, 2%, and plain unsweetened almond “milk”)
- ½ cup (40 g) unsweetened shredded coconut
- 1 tablespoon blanched almonds (see Note)
Instructions
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