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How To make Almond and Honey Cakes
250 g Sweet flan pastry
Butter; for the tart tin 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 tb Double cream
50 g Crystallised 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'. From: Fredy Girardet, Cuisine spontanee, M Papermac, 1986, ISBN 0-333-40957-4
Typed for you by Rene Gagnaux
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INGREDIENTS
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Egg - 2 Nos.
Vanilla essence - 1/2 Tsp.
Unsalted butter - 50 gm
Honey - 100 gm
Sugar - 6 Tbsp.
Baking soda - 1 Tsp.
Salt - 1/8 Tsp.
All-purpose flour - 2 Cup
(1 Cup = 250 ml)
Milk - 500 ml
Lemon juice - 2 Tbsp
Sugar - 1 1/2 Tbsp.
Vanilla essence - 1/4 Tsp.
Water
Sugar - 3 Tbsp
Salt - 1 pinch
Whipping cream - 1 1/4 Cup
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This gluten free apple honey cake recipe is a game changer! It has an incredible cinnamon-spiced flavor and ultra tender texture. It's also made with just almond flour, making it a paleo apple cake! The recipe is easy to make using no special equipment. This is a wholesome, healthy cake that's perfect for weekdays AND special occasions.
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Eggless Almond Cake | Eggless Tea Time Cake | Chef Sanjyot Keer
Full Written Recipe for Eggless Almond Cake
Ingredients:
Almonds ½ cup (65 gm)
Softened Salted butter 1/4th cup (45 gm)
Powdered sugar/castor sugar 3/4th cup (120 gm)
Milk 1 cup (250 gm)
Vanilla extract 1 tsp
Refined flour 1 cup (150 gm)
Baking powder 2 tsp (6 gm)
Almond (slivered) 3 tbsp + for garnish
Methods:
Add the whole almonds in a grinding jar and grind well to make almond flour/powder, keep aside to be used later.
In a bowl, add soften salted butter and powdered/castor sugar, whisk well with a electric beater, till its soft, pale and fluffy.
Next, add milk and vanilla extract to the beaten sugar and butter mixture, make sure you add the milk slowly and gradually so there are no lumps, mix well.
Further add almond flour/powder and mix well.
Further add refined flour and baking powder in a sieve, sift well and add it to the mixture, mix and fold well, make sure you just mix until the ingredients come together and don’t end up overmixing at this stage.
Add slivered almonds in the mixture and mix well.
Line a loaf pan with butter paper and transfer the cake mixture in it, tap to release excess air. Top it with some slivered almonds on top.
Bake it in preheated oven at 180℃ for 30-35 minutes. Check whether the cake is done by pricking toothpick in centre of the cake, if it comes out clean it’s done, or else bake further.
Remove it from the oven and cool down to room temperature, only then the cake will come out clean.
Your tea time almond cake is ready, slice and enjoy it with your family with tea or coffee, you can also choose to put on some chocolate ganache, and further top it some chopped nuts of your choice.
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