Moscatel, Pear & Almond Roulade

Coming home from Portugal with a bottle of Moscatel from Setúbal, I wanted to make some dishes that reminded me of the pastelerias of the villages and towns I had just visited. This is my Irish hybrid version of the Azeitão rolls that caught my eye one evening. I actually prefer the cake just plain without the cream & fruit along with an espresso – and no butter means it is light in texture and

This content is restricted to site members. If you are an existing user, please log in. New users may register below.

Existing Users Log In

5   +   4   =  
   
New User Registration
*Required field