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Almond and Honey Cakes
Author/Submitted by:
Servings: 8
Categories:
Cakes
/
Desserts
/
Honey
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
Directions:
(Units: 100 g = 3 1/2 oz; 1 dl = 3 1/2 fl oz = 2/5 cup; 180 oC = 350 oF; 200 oC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2.5 cm = 1 inch)
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 cake into little triangles or rectangular pieces. Serve them with coffee, like 'petits fours'.
From: Fredy Girardet, Cuisine spontanee, M Papermac, 1986, ISBN 0-333-40957-4
Typed for you by Rene Gagnaux
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