Almond & Honey Cakes Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
250 gram: Sweet flan pastry,
Butter, for the tart tin
Flour, for the tart tin
20 gram: Apricot jelly, for glazing
FILLING
125 gram: Sugar,
125 gram: Slivered almonds,
90 gram: Unsalted butter,
35 gram: Honey,
2 tbsp: Double cream,
50 gram: 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
Source from luhu.jp
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
Source from luhu.jp