Almond & Honey Cakes Special Cakes Recipes


Home  >  Recipes  >  Special Cakes Recipes   >  Almond & Honey Cakes Recipes


Share |


Recipe Search









Top Search

 chicken   cake   cheese   cakes   grill   muffins   roll   checkerboard   pizza   burger   curry   tuna   sweet potato   wine   mousse      steaks   lasagna   souffle   kaposzta salata   lassi   medovnik   hungarian   dipping sauce   gluten free   Condensed Milk Recipe   butter cookies   guacamole   lemonade   blueberry fungee   shawarma   urdu   biryani   donuts   bombay biryani   apple cake   puff pastry    birthday cake   Indian Chicken Curry   chicken chilli   blueberry funge   dum biryani   moosa   gulab jamun   Burfi   Danish Pastry    ampalaya   drumsticks   beirox   nuggets   samoosa   cheddar cheese   chicken pasta   red wine and rosemary porterhouse   white sauce   apple custard   mustard meatloaf   kanum ma kang mung   chocolate cookies   Baklava   chinese rice   1994 3rd Place   pinacolada   lamb stew with rosemary dumplings   lemon lime   tuna ring   cheese balls   salsa sauce   pepsi   apple pinwheels   frappuccino   plain cake   potatos   fajita chicken   Cream Cheese Recipe   key lime cake   coca cola   lemon lime soda   vegetable biryani   chicken picata   albanian   phirni   targine   cheese pizza   aljotta   turkey wrap   ground cherry pie   whelks   BBB   vanilla cream cake   apricot muffins   tartar sauce   flounder   skillet enchiladas   apple Salsa   crab mousse   electric lemonade   Lunchbox    3B   mister saleem 


Almond & Honey Cakes

Ingredients:

250 gSweet flan pastry
Butter; for the tart tin
Flour; for the tart tin
20 gApricot jelly; for glazing


Method:

FILLING
125 gSugar
125 gSlivered almonds
90 gUnsalted butter
35 gHoney
2 tb Double cream
50 gCrystallised 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)

Preparation:

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.

Serving:

Cut the cake into little triangles or rectangular pieces. Serve them
with coffee, like petits fours.





 Almond Cake Soft (torta Di Mandorle Soffice)   Almond Cake   Almond & Honey Cakes   Almond Pancake Mix   Almond Butter Christmas Cake   Almond Potato Cake   Almond Pound Cake   Almond Praline Cheesecake   Almond-poppy Cake   Almond Streusel Bundt Cake & Coffee Glaze *   Almond Butter Coffee Cake   Almond Angel Food Cake   Almond Legend Cake xwcg89a   Almond Butter Christmas Cakegwhp32a   Almond-amaretto Cheesecake   Almond-pear Coffee Cake   Almond Butter Christmas Cake:::gwhp32a   Almond Legend Cake ::xwcg89a 

 

 

Copyright 2009 - 2016, All rights reserved, PagesPak.com