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Almond and Honey Cakes

Author/Submitted by:
Servings: 8
Categories: Cakes / Desserts / Honey

Ingredients:
250  grams  Sweet flan pastry
    Butter, for the tart tin
    Flour, for the tart tin
20  grams  Apricot jelly, for glazing
    -----FILLING-----
125  grams  Sugar
125  grams  Slivered almonds
90  grams  Unsalted butter
35  grams  Honey
2  tablespoons  Double cream
50  grams  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


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