Italian Honey Confection Cake
From chefmeow 18 years agoIngredients
- 1/2 pound whole filberts or blanched almonds shopping list
- 1/2 pound each candied orange and lemon peal finely chopped shopping list
- 1/2 cup all purpose flour shopping list
- 2 teaspoons cinnamon shopping list
- 1/4 teaspoon allspice shopping list
- 3/4 cup each honey, sugar and powdered sugar shopping list
How to make it
- Spread nuts on a rimmed baking pan and bake at 350 for 20 minutes shaking pan twice.
- Grease and flour square cake pan with removable bottom.
- Line pan bottom with brown paper or cooking parchment then set aside.
- Place the toasted nuts and candied orange and lemon peel in a large bowl.
- Combine flour with cinnamon and allspice then sprinkle over nut mixture.
- Stir until well blended and set aside.
- In a saucepan combine honey and sugar.
- Cook uncovered over medium high heat stirring often until mixture boils and reaches 265.
- Remove from heat and pour over nut fruit mixture and stir until mixed.
- Pour mixture into prepared cake pan and press down slightly to form an even layer.
- Bake at 350 for 40 minutes.
- Set on wire rack to cool completely.
- Generously sift powdered sugar onto the center of a sheet of waxed paper.
- Run a sharp knife around pan side then invert cake onto sugar dusted paper.
- Carefully remove pan bottom and brown paper cutting paper away if necessary.
- Generously sift more powdered sugar over bottom then invert cake onto plate.
- Wrap cake tightly and store in a cool dry place.
- When read to serve cut in thin wedges.
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