National Trust Simply Baking by Sybil Kapoor

  • Lemon Victoria sandwich

    Lemon Victoria sandwich

    from National Trust Simply Baking National Trust Simply Baking by Sybil Kapoor

    • Categories: Cakes, large; Dessert; English
    • Ingredients: butter; caster sugar; lemons; eggs; self-raising flour
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Notes about Recipes in this book

  • Yorkshire curd tart

    • robbuckton on August 06, 2019

      Make your own curd cheese with milk and lemon juice. Recipes available.e on the internet

  • Easy leek tart

    • Charlotte_vandenberg on February 24, 2021

      Supereasy, fast and very nice flavor. The tarragon really adds a nice touch. Definitely making this again.

  • Apricot creams

    • Charlotte_vandenberg on June 16, 2018

      This is an easy recipe. I had very ripe apricots, and the taste was delicious. I halved the recipe and made four ramequins, they were only half full, but it was enough for dessert. I reduced the oven time to 25 minutes.

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  • ISBN 10 190789232X
  • ISBN 13 9781907892325
  • Linked ISBNs
  • Published Sep 20 2012
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United Kingdom
  • Publisher National Trust Books

Publishers Text

Baking is one of life's great pleasures and in this beautiful new National Trust cookery book Sybil Kapoor brings together an inspiring collection of baking recipes, both sweet and savoury. She delves into our kitchen gardens, larders, hedgerows and orchards to illustrate different aspects of modern British baking. She shows how key ingredients such as produce from the orchard, grain from the mill or butter from the dairy have shaped British baking and led to a delicious and deservedly famous repertoire of cakes, pastries, savoury bakes and bread. Seville Orange Crunch Cake and Blackcurrant Meringue Pie are just a few of the simple cakes and tarts that can be prepared with fresh dairy ingredients, while pastry and breads from the mill provide a wholesome basis for Nectarine Slice and Olive and Onion scones. Harvest sumptuous apricots, cherries, pears and plums from the orchard for Apricot Creams and Chocolate pear cake, or use the natural abundance of wild herbs, mushrooms and nuts of the hedgerow to produce delicious almond blackberry cake or soft hazelnut macaroons.

Sybil's interests in nature and the use of seasonal and local produce reflect the National Trust's current food policy and combine to make this a unique and exciting baking book for our times.

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