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My grandma passed down this recipe, and we continue to make this on the regular. It'll be our fourth time this month
My grandma passed down this recipe, and we continue to make this on the regular. It'll be our fourth time this month
Pistachio Dacquoise
Ottolenghi's pistachio and rosewater semolina cake
Pretty as a picture, and twice as tasty. You'll be making this cake again and again. This recipe is an edited extract from Sweet by Yotam Ottolenghi and Helen Goh (published by Penguin, RRP $55). On sale now.