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Recipe Name: Almond And Honey Cakes Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Candies Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 8

Ingredients:
250 Gram(s) Sweet flan pastry
Butter, for the tart tin
Flour, for the tart tin
20 Gram(s) Apricot jelly, for glazing
125 Gram(s) Sugar
125 Gram(s) Slivered almonds
90 Gram(s) Unsalted butter
35 Gram(s) Honey
2 Tablespoon(s) Double cream
50 Gram(s) Crystallised fruits
chopped
Kirsch
Directions:
(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

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 257
Calories From Fat: 150
Total Fat: 17.5g
Cholesterol: 24.2mg
Sodium: 90.6mg
Potassium: 199.6mg
Carbohydrates: 23.9g
Fiber: 2.7g
Sugar: 20.1g
Protein: 4.5g


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