Italian confectionery cake.
Ingredients
For the dough you will need.
- 200 gram ⅘ Cup roughly chopped slipped almonds.
- 100 gram ½ Cup roughly chopped walnut kernels.
- 150 gram ¾ Cup roughly chopped dates.
- 150 gram ¾ Cup roughly chopped apricots.
- 100 gram ½ Cup dried cranberries.
- 60 gram ¼ Cup wheat flour.
- 125 gram ⅗ Cup honey.
- 125 gram ⅗ Cup powdered sugar.
- 50 gram ¼ Cup butter.
- ¾ teaspoon of ground cinnamon.
- ½ teaspoon ground muscat.
- ¼ teaspoon ground coriander.
- ¼ teaspoon ground carnation.
Garnish.
- Powdered sugar.
Recipe.
- Melt the butter in a pan without it becoming brown.
- Grates almonds for 5 minutes on the pan by even heat,
- Remember to stir once in the middle of the pan.
- Mix in while dates, apricots, cranberries, walnuts, flour and other spices together in a large bowl.
- When the almonds are Grates and chilled a little, mix them in the bowl with the other ingredients and stir well together.
- Honey and Powdered sugar are cooked in a thick saucepan and cooked with constant stirring for 3 minutes at high heat until it is frothy and golden brown.
- Then pour the honey mixture into the bowl with the other ingredients, stir in the bowl while you pour the honey in.
- So let the dough cool a little, after which it is kneaded well.
- The dough is then laid in a springform of about 22 cm, which is covered with baking paper inside.
- The dough is pressed well into Springform.
- If you want the surface nice smooth, make it a wet tablespoon.
- When the dough is in place, baking paper is placed over it.
- The cake is baked at 150° C / 302° F for 45 minutes in the middle of the oven.
- When removing the cake from the oven, keep it at room temperature for a day before removing the baking paper.
- It decorates with powdered sugar and then cut into thin slices.
- It can be well placed in the fridge, where it can last for up to a month.
- Then you always have a piece of cake at your fingertips if you have to go for a piece of delicious cake.
- Bon appetite.
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