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
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
Servings: 8 servings
Almond & Honey Cakes Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert; Nut
The History of Recipes
Transcribed cooking instructions as an idea can be traced back into ancient history, certainly as far back into recorded history as the ancient Egyptians, and possibly even further. In practice though, sadly, these early recipes were just very basic pictorial recipes for food preparation.
Fascinatingly, the most ancient recipe found, according to academics is a collection of stone tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful and exhilarated. As we move into The time of the roman empire 25BC a man called Apicius assembled a collection of scripts showing how to cook the recipes enjoyed by his fellow Romans. He tells us how the meals of wealthy Romans were divided into hors d`oeuvres, main meal and afters, a style of dining still practiced today. This early Roman chef recounts how the Roman chefs were skilled in the use of a good variety of herbs and spices, including many that are still in use today like thyme, fennel and asafoetida. Over the next few centuries, the powerful families of the West strove to serve up the most extravagent meals, and as a result chefs and their recipe collections were much in demand. Notwithstanding that, it wasn`t until the 19th century that cooking and recipe collections became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to collecting, verifying, and recording recipes that were common in the better off homes of the day. By the arrival of the twentieth century, recipe books are greatly in demand mostly as a result of increased literacy, leisure time and having more disposable income. The introduction of television brought us TV chefs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing us all to access thousands of recipes such as those found on our site. |
We hope you enjoy this Almond & Honey Cakes recipe.
