Almond And Honey Cakes Recipe - Cooking Index
Almond And Honey Cakes Recipe - Cooking Index
| 250 | Sweet flan pastry | |
| Butter - for the tart tin | ||
| Flour - for the tart tin | ||
| 20 | Apricot jelly - for glazing | |
| Filling | ||
| 125 | Sugar | |
| 125 | Slivered almonds | |
| 90 | Unsalted butter | |
| 35 | Honey | |
| 2 tablespoons | 30ml | Double cream |
| 50 | 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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