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Almond And Honey Cakes

 

These sweet and delicious cakes are filled with slivered almonds, honey and mixed candied fruit.
29

Yield

8

servings

Prep

25

min

Cook

35

min

Ready

60

min

Trans-fat Free, Good source of fiber
 

Ingredients

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
*

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'.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 84g (3.0 oz)
Amount per Serving
Calories 48454% of calories from fat
 % Daily Value *
Total Fat 29g 45%
Saturated Fat 10g 50%
Trans Fat 0g
Cholesterol 29mg 10%
Sodium 174mg 7%
Total Carbohydrate 17g 17%
Dietary Fiber 3g 11%
Sugars g
Protein 14g
Vitamin A 7% Vitamin C 0%
Calcium 5% Iron 13%
* based on a 2,000 calorie diet How is this calculated?

 

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