Almond And Honey Cakes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Fruits | Cakes, Candies | 8 | Servings | |
INGREDIENTS
| 250 | g | Sweet flan pastry |
| Butter, for the tart tin | ||
| Flour, for the tart tin | ||
| 20 | g | Apricot jelly, for glazing |
| 125 | g | Sugar |
| 125 | g | Slivered almonds |
| 90 | g | Unsalted butter |
| 35 | g | Honey |
| 2 | T | Double cream |
| 50 | g | Crystallised fruits |
| chopped | ||
| Kirsch |
INSTRUCTIONS
(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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Nutrition (calculated from recipe ingredients)
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Calories: 257
Calories From Fat: 150
Total Fat: 17.5g
Cholesterol: 24.2mg
Sodium: 90.6mg
Potassium: 199.6mg
Carbohydrates: 23.9g
Fiber: 2.7g
Sugar: 20.1g
Protein: 4.5g