Almond & Honey Cakes
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Almond & Honey Cakes
  Honey    Cakes    Almonds  
Last updated 6/12/2012 12:42:04 AM. Recipe ID 984. Report a problem with this recipe.
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      Title: Almond & honey cakes
 Categories: Cakes, Candies
      Yield: 8 Servings
 
    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
 
  (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'.
  




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Recipe ID 984 (Apr 03, 2005)

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