Honey Cake, Almonds and Ribot Milk

·         For a 20- or 22-cm cake pan:

150 g honey
60 g butter
40 g whole sugar
1 egg
150 g ribot milk
200 g T 80 flour
1 tbsp baking powder
80 g shelled almonds

Preheat the oven to 160oC.

Combine flour and baking powder.
Crush the almonds coarsely with a knife.

In a small saucepan, cook honey, sugar, and butter. Do not overheat, just so that the butter melts and the sugar dissolves.
Pour into a bowl. Allow to cool a little then add the ribot milk and then the egg, mixing well between each addition.
Stir in flour/powder and then crushed almonds.

Pour into a cake pan coated with baking paper, or buttered.
Bake for about 45 minutes.

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