Almond And Honey Cakes
These sweet and delicious cakes are filled with slivered almonds, honey and mixed candied fruit.
Yield
8 servingsPrep
25 minCook
35 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 250 | grams |
pastry
sweet flan |
|
| 1 | x |
butter
for the tart tin |
*
|
| 1 | x |
all-purpose flour
for the tart tin |
*
|
| 20 | grams |
apricot preserves (jam)
for glazing |
|
| Filling | |||
| 125 | grams |
sugar
|
|
| 125 | grams |
almonds
slivered |
|
| 90 | grams |
butter, unsalted
|
|
| 35 | grams |
honey
|
|
| 2 | tablespoons |
double cream
|
|
| 50 | grams |
candied fruit
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.5E+2 | grams |
pastry
sweet flan |
|
| 1 | x |
butter
for the tart tin |
*
|
| 1 | x |
all-purpose flour
for the tart tin |
*
|
| 2E+1 | grams |
apricot preserves (jam)
for glazing |
|
| Filling | |||
| 125 | grams |
sugar
|
|
| 125 | grams |
almonds
slivered |
|
| 9E+1 | grams |
butter, unsalted
|
|
| 35 | grams |
honey
|
|
| 3E+1 | ml |
double cream
|
|
| 5E+1 | 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'.
