Cake treats

30 July, 2010
Page 16 

Raymond Blanc has created two new summer cakes for his patisserie chain Maison Blanc: Raspberry Brittany Shortbread and Apricot Almondine. The shortbread treat is based on a traditional recipe from Brittany, and is made using a shortbread case topped with raspberry pâte de fruits and fresh raspberries, as well as a crispy raspberry meringue.

The Apricot Almondine is a rich almond dessert with a poached apricot, baked in crumble and topped with a soft apricot jelly.

The new lines are priced at £4.50 and £3.85 respectively.





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