Honey Cakes
PERIOD: Modern | SOURCE:
Contemporary Recipe | CLASS: Not Authentic
DESCRIPTION: Light, delicate cakes
topped with
honey & almonds
-
1 lb (4 cups) sifted flour
-
1/4 lb (1/2 cup) butter
-
2 Tbs. caster sugar
-
2 Tbs. honey
-
2 egg yolks
-
1 1/2 tsp. baking powder
-
1/2 pt. (1 cup) milk
-
pinch salt
-
1 egg white
For the topping:
-
1/2 lb (1 cup) thick heather honey
-
3 Tbs. ground almonds
OR:
-
1 cup melted heather honey
Rub the butter into the flour, and gently heat the sugar and
honey until
it is well mixed, then stir in the baking powder. Add this to the flour
mixture, alternately with the egg yolks beaten with the milk. Mix very
well, and finally add the salt and mix again. Roll out on a floured
board
very lightly and cut into rounds or shapes. Put on a greased baking
sheet
and bake in a moderate oven (350 degrees F) for about 20 minutes.
Remove
to a rack, paint the tops with lightly beaten egg white, and spread
over
the thick honey mixed with the ground almonds. Put in a very cool oven
for no longer than 5 minutes to set. Eat either hot or cold. An
alternative
method is to serve these light little cakes hot from the oven with
warm,
melted heather honey poured over. Makes approx. 24 cakes.
Metric, Celsius, & Gas
Mark Equivalencies
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A
Boke of Gode Cookery
Modern
Recipes for Beginners
Modern
Recipes for Beginners