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Almond and Honey Cake Recipe
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To make almond and honey cake you will need
Ingredients
| 250 | grams | Sweet flan pastry | | | Butter; for the tart tin | | | Flour; for the tart tin | | 20 | grams | Apricot jelly; for glazing |
| | FILLING | | | | 125 | grams | Sugar | | 125 | grams | Slivered almonds | | 90 | grams | Unsalted butter | | 35 | grams | Honey | | 2 | tablespoons | Double cream | | 50 | grams | Crystallised fruits chopped | | | Kirsch |
Instructions
Preparation:
Pre-heat the oven to 200 oC. Butter and flour a tart tin with a removable
base 22 cm in diameter.
Roll out the pastry to fit the tart tin. Line the tin with the pastry and
prick the bottom all over with a fork. Bake it for 10 minutes at the bottom
of the pre-heated oven. Leave the pastry shell in the tin.
Cooking:
Lightly brush a thin layer of apricot glaze over the bottom of the pastry
shell.
Put all the remaining ingredients for the filling into a saucepan and heat
them gently, stirring to mix them well as they melt.
Raise the oven to 210 oC. When the filling is melted, spread it in a thin
layer on the glazed pastry shell.
Cook it for about 15 minutes: it is ready when the filling begins to
bubble.
Leave the cake to cool in its tin, then take it out.
Serving:
Cut the almond and honey cake into little triangles or rectangular pieces. Serve them with
coffee, like 'petits fours'.
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Fri 22 Feb 2008
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