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Almond and Honey Cakes


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Cake Candy

Ingredients:

  • 250 g Sweet flan pastry
  • Butter; for the tart tin
  • Flour; for the tart tin
  • 20 g Apricot jelly; for glazing
FILLING
  • 125 g Sugar
  • 125 g Slivered almonds
  • 90 g Unsalted butter
  • 35 g Honey
  • 2 tb Double cream
  • 50 g 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