Almond and Honey Cakes

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Title: Almond and Honey Cakes
Yield: 8 Servings
Categories: Cakes, Candies


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 tb Double cream
50 g Crystallised fruits
-- chopped

(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)


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.


Lightly brush a thin layer of apricot glaze over the bottom of the pastry

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

Leave the cake to cool in its tin, then take it out.


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

Typed for you by Rene Gagnaux