Almond And Honey Cakes Recipe

Almond And Honey Cakes Recipe, a cake recipe with simple ingredients and a clear method. Home cooking from the Soumac recipe library.

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 tb Double cream

50 g Crystallised fruits

– chopped

Kirsch

(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.

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.