Italian confectionery cake.
Ingredients.
For the dough you will need.
- 200 gram roughly chopped slipped almonds.
- 100 gram roughly chopped walnut kernels.
- 150 gram roughly chopped dates.
- 150 gram roughly chopped apricots.
- 100 gram dried cranberries.
- 60 gram wheat flour.
- 125 gram honey.
- 125 gram powdered sugar.
- 50 gram 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 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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