A scattering of flaked almonds is the elegant final touch, which brings crunch and even more nutty flavor to the tender cake.

Spread out in a single layer and roast for 30 minutes, adding the flaked almonds to the tray for the last 10 minutes of the cooking time. Remove from the oven. Mix the dressing ingredients ...

This recipe is based on a traditional Scottish cranachan but with the addition of half-fat crème fraiche to lighten the cream mixture and some flaked almonds for extra crunch. Put the oats and ...

Add the final egg and half the almonds and whisk until well combined, light and fluffy. Add the remaining ingredients, except the flaked almonds and honey, and whisk until well combined.

Remove from the heat and set aside for now. Next, prepare the flaked almonds. Melt the butter in a small frying pan over a high heat. Once the butter starts to foam, add the flaked almonds and ...

Once melted and beginning to foam, add the flaked almonds and cook, tossing the pan regularly, until they have a healthy golden tan. Whack the beans on a serving plate. Scatter on the gloriously ...

Chop almonds with a serrated knife and add to bowl. Dress with a glug of olive oil, lemon juice, salt and pepper flakes, if using. Transfer to a serving bowl, platter or individual plates.