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
Written cooking instructions as a concept can be found way back into the far past, in truth as far into history as pharonic Egypt, and quite possibly further than that. However, generally, these early records were just primitive pictorial, hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the most ancient recipe in existence, according to experts in ancient history are a few clay tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`. Progressing into The time of the roman empire around 25BC a roman called Apicius assembled a collection of scripts which described recipes cooked by wealthy Romans. In his publication, he recounts how the meals of wealthy Romans were split into hors d`oeuvres, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the Roman cooks used many different spices and herbs, including some familiar names for example thyme, rue and parsley. Over the following few centuries, the upper-class families of Wesstern Europe tried to serve up the most extravagent meals, and as a consequence, the best cooks and their collection of recipes increased in prestige. Nevertheless, it wasn`t until the nineteenth century that formal cookery and recipe publications became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to collating, testing, and writing down the recipes of their peers. When we get to the 1900s, cooking books are starting to become popular as a result of more people being able to read, more leisure time and a general increase in wealth. The arrival of TV brings us celebrity TV chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the internet revolution, permitting us all to search through thousands of recipes like those on this site. |
We hope you enjoy this Almond & Honey Cakes recipe.
