Almond And Honey Cakes

Name: Almond And Honey Cakes
Total time: P1H
Yield: 8
Cuisine: Fusion
Ingredients: pastry; butter; flour; apricot preserves (jam); sugar; almonds; butter, unsalted; honey; double cream; candied fruit

Submitted by chefsean

These sweet and delicious cakes are filled with slivered almonds, honey and mixed candied fruit.

YIELD

8 servings

PREP

25 min

COOK

35 min

READY

60 min

Ingredients

250

GRAMS PASTRY
sweet flan

X BUTTER
for the tart tin *

X ALL-PURPOSE FLOUR
for the tart tin *

GRAMS APRICOT PRESERVES (JAM)
for glazing

Filling

125

GRAMS SUGAR

125

GRAMS ALMONDS
slivered

GRAMS BUTTER, UNSALTED

GRAMS HONEY

TABLESPOONS DOUBLE CREAM

GRAMS CANDIED FRUIT
chopped *

Directions

Preparation: Pre-heat the oven to 200 degrees cup 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 degrees cup 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'.