DH and I follow a low fat eating regime. I've been making low fat or no fat cakes for a couple of years now, no problems. I've recently devised a recipe for cherry and almond loaf, which tastes delicious but the cherries sink to the bottom. I've tried making it twice, first time I used whole glacé cherries. Today I halved the cherries and made the mixture a bit stiffer but the cherries have all ended up in the bottom again. Any advice? Thanks.
How do you acknowledge Easter.
Is there anyone who still thinks that Israel's actions in Gaza are justifiable?