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@alkabiaa: ياللي إنت في عيني ملك ما أجملك ‏سمح وحنون هادي وعطوف والأمر لك💙'#ماأجملك#نوال_الكويتيه_فنانه_العرب ✨#foryou #fypviral #explore

𝓐𝓦𝓪𝓢𝓱𝓨 💙
𝓐𝓦𝓪𝓢𝓱𝓨 💙
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Region: AE
Thursday 03 July 2025 10:34:28 GMT
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user1729081365013
علي :
سوري على التاخير
2025-12-06 19:11:57
0
ahmeduae80
༺♡ᗩᕼᗰED♡༻ :
روووعه و ذووق🌹
2025-07-03 10:55:06
0
alkabiaa
𝓐𝓦𝓪𝓢𝓱𝓨 💙 :
🥺🥺🥺
2025-07-03 10:35:23
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ghaithsaeed3
GH :
❤️❤️❤️
2025-07-13 10:32:10
0
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A man comfortable alone is a man who knows exactly who he is.
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BLACKBERRY & PISTACHIO CRUMBLE CAKE Honestly one of the easiest cakes I’ve ever made. Full recipe in the comments or written on my substack. Recipe:

You’ll need: 10” round cake tin Butter for greasing 1 tbsp fine semolina + 1 tbsp caster sugar (mixed, in a bowl) For the cake batter: 100g caster sugar 75g dark brown sugar 100g butter (soft, at room temp) 85ml light olive oil or vegetable oil 3 medium eggs 210g self-raising flour 1 tsp baking powder 1 tsp vanilla extract/paste 50g pistachios 50g ground almonds 85g full fat/5% Greek yoghurt 3 handfuls fresh blackberries For the crumble: 50g pistachios 50g plain flour 50g caster sugar 50g cutter (cold, cubed) 1 heaped tsp pistachio paste (or 1 tsp almond extract if you don’t have) Method: 1. Add both lots of pistachios into a mini blender and blend to a fine flour. Remove 50g and keep the other 50g in the blender. 2. Preheat the oven to 180c (160 fan). 3. Cream the butter, sugar and oil together for 2 mins until light and fluffy. 4. Beat in the eggs one by one. Once incorporated beat in the yoghurt and vanilla until completely combined. 5. Fold in the ground pistachios you reserved earlier, the ground almonds, baking powder, a pinch of salt and the self raising flour. Fold and mix until combined. 6. When smooth, leave this to sit whilst you make the crumble. 7. In the blender from earlier with the rest of the pistachios, add the flour, butter, caster sugar, pistachio paste and a pinch of salt. Pulse until incorporated. The mixture should look like play dough or wet sand. 8. Grease the baking tin and sprinkle with the semolina and caster sugar mixture. 9. Back to the cake batter. Fold in the 3/4 of your blackberries and then pour the batter into the tin and smooth it out so it reaches the sides. Scatter the remainder over the top and then pinch and place the crumble mixture over the top of this. 10. Place this in the centre of the oven for 1 hr and 15 mins, turning half way through. If the crumble starts to get a bit dark then tent with foil. A toothpick or wooden skewer should come out moist, with a few crumbs. If wet, return to the oven for 5 mins at a time until cooked through. #blackberries #thomasstraker #pistachio #crumble #cakes
BLACKBERRY & PISTACHIO CRUMBLE CAKE Honestly one of the easiest cakes I’ve ever made. Full recipe in the comments or written on my substack. Recipe:

You’ll need: 10” round cake tin Butter for greasing 1 tbsp fine semolina + 1 tbsp caster sugar (mixed, in a bowl) For the cake batter: 100g caster sugar 75g dark brown sugar 100g butter (soft, at room temp) 85ml light olive oil or vegetable oil 3 medium eggs 210g self-raising flour 1 tsp baking powder 1 tsp vanilla extract/paste 50g pistachios 50g ground almonds 85g full fat/5% Greek yoghurt 3 handfuls fresh blackberries For the crumble: 50g pistachios 50g plain flour 50g caster sugar 50g cutter (cold, cubed) 1 heaped tsp pistachio paste (or 1 tsp almond extract if you don’t have) Method: 1. Add both lots of pistachios into a mini blender and blend to a fine flour. Remove 50g and keep the other 50g in the blender. 2. Preheat the oven to 180c (160 fan). 3. Cream the butter, sugar and oil together for 2 mins until light and fluffy. 4. Beat in the eggs one by one. Once incorporated beat in the yoghurt and vanilla until completely combined. 5. Fold in the ground pistachios you reserved earlier, the ground almonds, baking powder, a pinch of salt and the self raising flour. Fold and mix until combined. 6. When smooth, leave this to sit whilst you make the crumble. 7. In the blender from earlier with the rest of the pistachios, add the flour, butter, caster sugar, pistachio paste and a pinch of salt. Pulse until incorporated. The mixture should look like play dough or wet sand. 8. Grease the baking tin and sprinkle with the semolina and caster sugar mixture. 9. Back to the cake batter. Fold in the 3/4 of your blackberries and then pour the batter into the tin and smooth it out so it reaches the sides. Scatter the remainder over the top and then pinch and place the crumble mixture over the top of this. 10. Place this in the centre of the oven for 1 hr and 15 mins, turning half way through. If the crumble starts to get a bit dark then tent with foil. A toothpick or wooden skewer should come out moist, with a few crumbs. If wet, return to the oven for 5 mins at a time until cooked through. #blackberries #thomasstraker #pistachio #crumble #cakes
#سكري #سكري_النوع_الأول #سكري_النوع_الثاني #سكري_الحمل #t1d
#سكري #سكري_النوع_الأول #سكري_النوع_الثاني #سكري_الحمل #t1d
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#tiktok #fyp #foryou #fyppppppppppppppppppppppp #4upageシ
#GUITA | quick edit HAPPY BIRTHDAY TO GUITA🎂🎉🥳 #Guitaedit #gachikuta #gachikutaedit #gachikutafyp
#GUITA | quick edit HAPPY BIRTHDAY TO GUITA🎂🎉🥳 #Guitaedit #gachikuta #gachikutaedit #gachikutafyp

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