08 November 2008

Melting Honey and Almond cakes

Bees are amazing little creatures, they work incessantly to collect pollen from all the flowers that will ultimately become delicious honey. I grew up watching my Dad take care of his honey bees, I forgot about them a little as life went on until my last visit to France this past Spring when it was time to collect the honey made by those wonderful workers. Out of 10 hives we collected about 80 kilos of the golden liquid, this was a lot of honey. If you are ever so lucky to have that much honey here is a very nice gluten free cake that you could try, but you don't really need that much honey.

Melting Honey and Almond cakes
For about 40 mini muffin tins or 1 circular 24 cm / 9" diameter spring form
125 gr / short of 9 TBSP Unsalted Butter
70 gr / 1/2 cup & 1 Tbsp confectioners sugar
30 gr / 3 full Tbsp corn flour
30 gr / 3 normal Tbsp rice flour
105 gr / 2x1/3 cup raw almonds finely grounded
100 gr / 2 heap Tbsp lavender honey (if no lavender honey is available any other one will do too)
3 eggs
1 tsp baking powder

Mix egg yolks and softened butter.
Add honey, flours, almond powder and confectioners sugar, mix all well.
Whip the egg whites till stiff and delicately incorporate them to the mixture.
Pour in the moulds, you could also use 1 big circular pie dish, it is best to use silicon moulds, if not line your tin with parchment paper.
Bake in pre-heated oven at 170 C / 340 F for 25 to 30mn (depending on the size of the mould you are using, smaller = less time)
When baked let the cakes cool down for 5 or 10 mn before removing from the silicon molds, with the spring form it will be easier and you won't need the rest time.

This is delicious served with a hot fruit salad of honey glazed pineapple and pink grapefruit (add the grapefruit to the pan at the last minute so it doesn't over cook but just warms up and flambé with brandy before serving).

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