250 g sweet flan pastry
1 butter, for the tart tin
1 flour, for the tart tin
20 g apricot jelly, for glazing
FILLING
125 g sugar
125 g slivered almonds
90 g unsalted butter
35 g honey
2 tbsp double cream
50 g crystallised fruits - chopped
1 kirsch
A Recipe for
Almond & Honey Cakes
Vanity is the food of fools. |
| Anonymous |
A three-year-old gave this reaction to her Christmas dinner: "I don't like the turkey, but I like the bread he ate." |
| Author Unknown |
You are what you eat. For example, if you eat garlic you're apt to be a hermit. |
| Franklin P. Jones |
This Recipe for Almond & Honey Cakes is one of thousands in the Recipes-to-go Dessert Cookbook.
Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm. |
| Ambrose Bierce |
If you enjoy this Almond & Honey Cakes Recipe - you should enjoy the recipe collections you can find on the websites below:
Fish, to taste right, must swim three times - in water, in butter, and in wine. |
| Polish Proverb |
Coffee is a beverage that puts one to sleep when not drank. |
| Alphonse Allais |
This is a recipe for Almond & Honey Cakes from the recipe cookbook of Recipes-to-go (Dessert)
Dyspepsia is the remorse of a guilty stomach. |
| A. Kerr |
Herb Tip |
Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon. |
| Doug Larson |
Food Tip |
“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.” |
| Henry Miller, American writer (1891-1980) |
Hunger is the best sauce in the world. |
| Cervantes |
(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'.
From: Fredy Girardet, Cuisine spontanee, M Papermac, 1986, ISBN
0-333-40957-4
Typed for you by Rene Gagnaux
Serves: 8
Almond & Honey Cakes Recipe brought to you by Recipes To-Go