Almond And Honey Cakes Recipe - Cooking Index
Almond And Honey Cakes Recipe - Cooking Index
| 250 grams | 8.8oz | Sweet flan pastry |
| Butter - for the tart tin | ||
| Flour - for the tart tin | ||
| 20 grams | 0.7oz | Apricot jelly - for glazing |
| Filling | ||
| 125 grams | 4.4oz | Sugar |
| 125 grams | 4.4oz | Slivered almonds |
| 90 grams | 3.2oz | Unsalted butter |
| 35 grams | 1.2oz | Honey |
| 2 tablespoons | 30ml | Double cream |
| 50 grams | 1.8oz | Crystallized fruits - chopped |
| Kirsch |
Pre-heat the oven to 200C. 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 210C. 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'.
Source:
Mario Batali
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