Simply Sugar-Free Almond Syrup
Almonds harbour a rich, nutty flavour that can be found in popular dessert items, such as marzipan and Bakewell tarts. The Italian Beverage Company have taken this nuts unique flavour and condensed it into Simply Almond Syrup, allowing you to add it to your drinks and desserts in seconds.
As well as being approved by the vegetarian society, Simply Sugar-Free Almond Syrup is a perfect, lighter alternative to other flavouring syrups - you can enjoy it completely free of guilt, knowing that youre drinking syrup with absolutely no added sugar or calories!
Suitable for: Due to almonds fairly neutral taste, it makes for a good accompaniment to a range of hot drinks, including coffees, teas and hot chocolates. If youre feeling creative, you could also put Simply Almond Syrup into a cocktail recipe to give it an interesting kick!
Cocktail Recipe: Simply Mai Tai
You will need:
2 tablespoons dark rum
2 tablespoons amber rum
2 tablespoons fresh orange juice
1 tablespoon Cointreau or triple sec
1 tablespoon fresh lime juice
1 teaspoon Simply Almond Syrup
1 teaspoon superfine granulated sugar
Dash of grenadine
Garnish: an orange slice
This is quite a simple one: add all of the ingredients into a cocktail shaker with one cup of ice cubes, and shake well. Strain the resulting mixture into a glass with plenty of ice cubes, and enjoy!
Cherry Bakewell Cupcakes
You will need:
For the cake:
200g all purpose flour
200g baking powder
1/2 tsp baking soda
1/2 tsp salt
100g unsalted butter
150g granulated sugar
2 eggs at room temperature
150g cup milk
100g cup plain yogurt
2 tsp Simply Almond syrup
130g unsalted butter
500ml powdered sugar
1 tsp Simply Almond Syrup
pink food colouring
One cherry to top
In a medium sized mixing bowl, mix together flour, baking soda, baking powder, and salt.
In another mixing bowl beat together the butter with the sugar until light and fluffy.
Beat in eggs, one at a time. Mix in vanilla.
Beat in dry ingredients into wet ingredients and whisk mix until just combined. Do not over mix, mix in milk and yoghurt. (batter will be thick)
Scoop batter into 12 lined muffin tins, and bake on 180c for 20 minutes or until a toothpick comes out clean.
Completely chill before using the cupcake corer, cut in about 1 inch deep piece from the top of each cupcake, and fill each with 1 tbsp strawberry jam.
To make the frosting: Beat softened butter using an electric mixer until light and creamy, add powdered sugar, milk, vanilla, and food colouring if desired. Frost the cupcakes and chill.
Cupcakes stay fresh for 7 days stored an airtight container in the fridge.
If frosting is too sweet, add 1/2 tsp salt to balance the taste