lumicero/recipes-ing2inst huggingface dataset:
Title: Irish Cream Bundt Cake
Ingredients:
- 1 pecans
- 1 vanilla instant pudding mix
- 1 eggs
- 4 water
- 1/4 irish cream
- 1/2 butter
- 3/4 water
- 1/2 white sugar
- 1/4 irish cream
- 1
- 1/4
Instructions:
1. Preheat oven to 325°F (165°C).
2. Grease and flour a 10 inch Bundt pan.
3. Sprinkle chopped nuts evenly over bottom of pan.
4. In a large bowl, combine cake mix and pudding mix.
5. Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur.
6. Beat for 5 minutes at high speed.
7. Pour batter over nuts in pan.
8. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean.
9. Cool for 10 minutes in the pan, then invert onto the serving dish.
10. Prick top and sides of cake.
11. Spoon glaze over top and brush onto sides of cake.
12. Allow to absorb glaze repeat until all glaze is used up.
13. To make the glaze: In a saucepan, combine butter, 1/4 cup water and 1 cup sugar.
14. Bring to a boil and continue boiling for 5 minutes, stirring constantly.
15. Remove from heat and stir in 1/4 cup Irish cream.
Title: Yogurt Berry Parfaits
Ingredients:
- 1 plain yogurt
- 1 prepared vanilla pudding
- 3/4 rolled oats
- 2 honey
- 1/4 ground cinnamon
- 1 raspberries
- 1 strawberry
- 1 blueberries
Instructions:
1. In a small bowl, stir together the yogurt and vanilla pudding. Set aside.
2. Heat a dry skillet over medium heat. Pour in the oats, and toast for about 1 minute, or until hot.
3. Drizzle honey and sprinkle the cinnamon over the oats and continue to stir over medium heat until the oats are crispy and aromatic.
4. Remove the oats from the heat, and spoon most of them into the bottom of 4 glasses or small bowls. Reserve the rest for topping.
5. Using about half of the fruit, place a layer of fruit over the oats in each glass.
6. Pour the yogurt pudding mixture over the fruit.
7. Top with the rest of the fruit, and sprinkle with the rest of the toasted oats.
Title: Orange Banana Bundt Cake
Ingredients:
- 2 1/4 flour
- 3/4 white sugar
- 1 vanilla extract
- 2 1/2 baking powder
- 1/2 baking soda
- 1 orange
- 1/2 - 2/3 eggs
- 2 boiling water
- 1/4 shortening
- 1/4 applesauce
- 1/4 banana
- 1 nutmeg
- 1/4
Instructions:
1. Preheat oven to 350°F.
2. Spray bundt pan with pam.
3. In mixing bowl, add flour, sugar, baking powder, baking soda, and nutmeg.
4. Add shortening, cut until mix is full of crumbs. Add orange zest.
5. Add orange juice to a 1-cup measuring cup and fill it with the rice milk, to make 1 cup.
6. Add juice/milk mix to the flour mix and applesauce. Mix it well.
7. Add egg replacer and vanilla and mix.
8. Add banana slices and stir gently.
9. Pout into pan.
10. Bake for 40 to 50 minutes. Let it cool for 15 minutes before inverting.
Title: Tiramisu Parfaits
Ingredients:
- 1/2 water
- 1/2 dark corn syrup
- 1/4 instant espresso
- 2 instant coffee powder
- 2 powdered sugar
- 3/4 powdered sugar
- 1 cream cheese
- 1 1/2 heavy cream
- 12
Instructions:
1. In a small bowl, combine coffee liqueur, water, corn syrup, espresso powder and 2 tbsp powdered sugar until well blended.
2. In a large bowl, combine 5 tbsp coffee syrup, 1/2 cup powdered sugar, and cream cheese.
3. Beat with an electric mixture until smooth and fluffy.
4. In another large bowl, beat the chilled cream and the remaining 1/4 cup powdered sugar until stiff peaks form.
5. Gently fold the whipped cream into the cream cheese mixture.
6. To assemble: Break up 1 chocolate chip cookie into the bottom of each of 6 parfait glasses or wine goblets.
7. Drizzle 1 tbsp of coffee syrup over each crumbled cookie.
8. Spread 1/3 cup cream cheese filling over each.
9. Repeat the layers.
10. Top with sifted cocoa powder.
11. Cover and refrigerate 6 hours or overnight.
Title: Mango Mochi
Ingredients:
- 2 glutinous-rice flour
- 20 sugar
- 16 mango
- 1 coconut flakes
- 1 potato starch
- cornstarch
Instructions:
1. In a medium-size bowl, mix mango juice and the sugar until well dissolved
2. Add in the rice flour ½ cup at a time until well blended.
3. Pour mixture into a pan and steam for 20 minutes
4. While waiting for the dough to steam, peel the mango and cube it for the filling.
5. Test for doneness when a toothpick inserted in the middle comes out clean.
6. Take pan out and let cool for 10 to 15 minutes
7. Lay cornstarch onto a wide working surface to avoid the dough from sticking to the work surface.
8. Also generously cover hands with cornstarch.
9. While still warm, scoop the dough out of the pan with a spoon covered in cornstarch and roll into medium size balls.
10. Flatten the dough ball and place a mango cube in the middle.
11. Close the ball tightly and place on a plate that is dusted with cornstarch.
12. Repeat until all of the dough is used.
13. Lightly brush the balls with water and then gently sprinkle the shredded coconut onto the balls.
14. (note:when rolling the balls from the dough, this part is the hardest. It is very sticky and some what difficult to work with. The cooler the dough is, the harder the dough will be to work with. Also the more cornstarch you have on your hands and use, the less it will stick to you and the dough will be easier to work with. But you can also try to line your steamer pan with a cheesecloth and then when it is ready, just lay the dough onto a cutting board that has been generously sprinkled with cornstarch and roll it into a log and then slice the dough from that instead of doing it in the procedure above. This would be easier and less messy. Also it would be better to use a ripe mango so the filling will be really nice and sweet).
Title: Chocolate Chip Biscotti Cookies
Ingredients:
- 12 eggs
- 2 sugar
- 2 all-purpose flour
- 8 lemon rind
- 1 baking powder
- 3
- 2
Instructions:
1. Preheat oven to 350°F.
2. Beat the eggs, then add the next 5 ingredients When well combined, stir in the chocolate chips until well mixed. If the dough is too soft and sticky, add a bit more flour until the dough can be formed into logs.
3. Shape the dough into eight 2-1/2 inch wide logs, then place them on 4 ungreased cookie sheets. Bake for 18-20 minutes or just until golden in colour.
4. Remove the logs from the oven and at an angle, cut them into 1 inch slices. Place the cookies back on the cookie sheets, and return to the oven for an additional 10 minutes per side to toast slightly.
Title: Leche Asada
Ingredients:
- 6 eggs
- 2 milk
- 1 sugar
Instructions:
1. Place enough sugar in a 9x13 casserole dish to cover the bottom and place in oven at 400.
2. Cook in oven, stirring occasionally, until sugar is a carmel color.
3. Beat eggs until well blended.
4. Add milk and sugar to eggs.
5. Pour into casserole over carmelized sugar.
6. Cook for about an hour, or until the top is golden brown and a inserted knife comes out almost clean.
Title: White Chocolate Ribbon Pumpkin Cake With Maple Glaze
Ingredients:
- 3/4 white chocolate chips
- 8 cream cheese
- 3 sugar
- 3/4 vanilla
- 3 all-purpose flour
- 1/4 salt
- 2 baking powder
- 1 baking soda
- 1 ground cinnamon
- 1 butter
- 2 sugar
- 1 1/2 vanilla
- 4 eggs
- 1 pumpkin
- 1 powdered sugar
- 1 maple syrup
- 1/2 heavy cream
- 2 -3 salt
- 1/8
Instructions:
1. Preheat oven to 350 degrees. Grease and flour a large bundt pan. To prepare filling, place white chips in microwave safe bowl and microwave on high for 30 seconds, stir and repeat until chips are melted. Beat cream cheese, sugar and vanilla into melted chips. Set aside.
2. In medium bowl, combine flour, salt, baking powder, baking soda and cinnamon. Set aside.
3. In large bowl, beat butter and sugar until fluffy. Beat in vanilla. Beat in eggs, one at a time then continue beating for one minute until mixture is light. Stir in pumpkin. By hand or on low speed, stir in flour mixture.
4. Pour 1/3 of cake mixture into bundt pan. Pour filling over that, keeping filling away from the sides of the pan. Pour remaining batter over the filling. Bake 55 minutes or until cake pulls away from sides of pan. Let cake cool for 10 minutes before removing from pan. Cake should cool completely before glazing.
5. To prepare glaze, stir together powdered sugar, maple syrup, maple extract and 2 tablespoons of cream and salt. Beat until smooth. If glaze is too thick, use remaining tablespoon of cream. Drizzle over cooled cake. Store cake in refridgerator.
Title: Iced Lemon Cookies
Ingredients:
- 3 unsifted flour
- 1 baking powder
- 1/2 baking soda
- 1 butter
- 1 margarine
- 1/3 sugar
- 1 1/4 lemon juice
- 2 confectioners' sugar
- lemon juice
Instructions:
1. Sift flour, baking powder and soda into large bowl.
2. Beat butter and sugar.
3. Gradually add dry ingredients and lemon juice to sugar mixture.
4. Chill dough 1 hour.
5. On floured surface, roll half of dough to 1/8-inch thickness.
6. Cut cookies out.
7. Place on ungreased baking sheets and bake at 400 degrees for 7-9 minutes.
8. Glaze:
9. Mix sugar and lemon juice together.
10. Once cookies have cooled, top with glaze.
11. Let set before eating.
Title: Lemon Stacks With Blueberry Sauce
Ingredients:
- 1 blueberries
- 3 powdered sugar
- 2 water
- 1/2 lemon zest
- 12
Instructions:
1. In saucepan, over high heat, cook all sauce ingredients 2 minutes, or until thickened.
2. Spread 1 tablespoon lemon curd over 1 side of the 12 pound cake slices.
3. Sandwich (stack) three slices together and dust with extra powdered sugar.
4. Serve with blueberry sauce.
Title: White Chocolate-Orange Mousse
Ingredients:
- 2 oranges
- 4 light brown sugar
- 10 coconut milk
- 2 eggs
- 4 white chocolate
- 8 Grand Marnier
- 2 salt
- 1/4
Instructions:
1. Finely grate all the zest off the oranges using a cheese or other fine grater, and avoiding the white pith.
2. Place the brown sugar in a small bowl, and stir in the grated zest. Set aside.
3. Open a tin of coconut milk into a mixing bowl and whisk until smooth. Measure off 10 fluid oz. in a measuring cup, then empty into a small saucepan and bring to just under boiling point. Remove from heat.
4. Stir the sugar, zest and coconut essence into the hot milk, stirring well until the sugar has dissolved.
5. Separate the eggs, putting the egg whites in a large enough bowl for whipping them later.
6. Put the egg yolks in the top of a double boiler OR in a heatproof mixing bowl (such as stainless steel).
7. Beat the egg yolks until pale and frothy, then beat in the sugar-coconut-zest mixture gradually, combining everything thoroughly.
8. Melt the chocolate in a bowl in a microwave at low heat (consult your microwave manual if uncertain). Otherwise, melt a small knob of butter in a pot, then add the broken-up chocolate chunks, and stir until melted, over low heat. Don't use water as the chocolate might seize. Remove from hob.
9. Add hot water from an electric kettle to bottom part of double boiler and put in the top part with the coconut milk mixture.
10. If using a heatproof mixing bowl, set this mixture over a pot of hot water. Put over fairly low heat.
11. Heat the mixture to under simmering point, stirring all the while with a whisk, for 5 - 6 minutes. Test with the back of a spoon: the mixture is ready when it coats the back of a spoon. Don't let mixture boil, as the egg yolks will cook!
12. Remove the whole shebang from the heat, and gradually whisk in the melted chocolate. Stir in the Grand Marnier.
13. Now lift the bowl or pot from the hot water, and set aside to cool completely.
14. When cool, add the pinch of salt to the egg whites, and beat until they form stiff peaks.
15. Carefully fold egg whites into the chocolate-coconut-orange mixture. (You will probably have to pour the cooled mixture in another, larger bowl to do this).
16. Spoon the mousse into a glass serving dish (or use individual glasses) and chill at least 2 hours before serving.
17. (Optional: to serve, toast unsweetened dessicated coconut in a pan until golden, and sprinkle over the mousse).
Title: Old Fashioned Chocolate Cake With Brown Sugar Frosting
Ingredients:
- 1 1/2 boiling water
- 1 1/4 buttermilk
- 3/4 vanilla extract
- 1 all-purpose flour
- 3 baking soda
- 2 salt
- 1 light brown sugar
- 3 unsalted butter
- 1 1/2 eggs
- 6 cream cheese
- 2 powdered sugar
- 1 1/2 light brown sugar
- 1 1/4 vanilla
- 1 1/2
Instructions:
1. Heat oven to 350°F; spray bottom of 3 (9 inch) round pans with cooking spray. Line bottoms with parchment paper; spray paper. Sprinkle bottoms and sides of pans with flour, tapping out excess.
2. Whisk water and cocoa in medium bowl until smooth. Whisk in buttermilk and 1 tbsp vanilla. Whisk flour, baking soda and salt in a large bowl.
3. Beat 3 cups brown sugar and 1 1/2 cups butter in large bowl at medium speed 4 to 5 minutes or until light and creamy. Add eggs one at a time, beating well after each addition. At low speed, beat in flour mixture alternatively with chocolate mixture just until blended, beginning and ending with flour mixture. Divide batter between pans; smooth tops with spatula.
4. Bake 25 to 30 minutes or until toothpick inserted in the center comes out clean and cakes just begin to pull away from the sides of pans, rotating pans during last 5 minutes of baking if necessary. Cool in pans on wire rack 15 minutes. Invert cakes onto wire rack, remove parchment. Cool completely.
5. Beat cream cheese and 1 cup butter in large bowl at medium speed 3 to 4 minutes or until smooth and creamy. Beat in powdered sugar and 1 1/4 cups brown sugar until well blended. Beat in 1 1/2 tsp vanilla.
6. Put 1 cake layer, top-side up, on platter; spread with about 1 cup of frosting. Top with second cake layer; spread with one cup of frosting. Top with remaining cake layer; frost top and sides of cake with thin layer of frosting.
7. Refrigerate 15 minutes. Frost top and sides of cake with remaining frosting. Refrigerate until ready to serve. (Cake can be made 1 day ahead. Cover and refrigerate).
Title: Roasted Macadamia Filled Peaches With Mascarpone
Ingredients:
- 165 demerara sugar
- 80 butter
- 80 amaretti
- 8 mascarpone
- 80
Instructions:
1. Combine sugar and macadamia nuts in a bowl, add butter, and, using fingertips, rub in butter until mixture resembles coarse breadcrumbs then cover and refrigerate for 10 minutes.
2. Fill each peach cavity with about one tablespoon of butter mixture and top with crumbled amaretti biscuits.
3. Place peaches in a greased baking dish, roast at 180C for 15-20 minutes or until peaches are just tender.
4. To serve, spoon peaches and cooking juices into 8 bowls and serve with mascarpone.
Title: Almond, Pine Nut, and Apricot Coffee Cake
Ingredients:
- 1/2 pine nuts
- 1/2 flour
- 1 1/4 baking powder
- 1 salt
- 1/2 eggs
- 4 sugar
- 1 1/4 unsalted butter
- 3/4 milk
- 1/3
- 1/4
- 1/2
Instructions:
1. Preheat the oven to 350*F. Butter and flour a 9-inch cake pan.
2. Combine 1/4 cup of the almonds and 1/4 cup of the pine nuts in a dry skillet and place over med-high heat, stirring occasionally, until lightly browned and toasted, about 10 minutes.
3. Transfer to a food processor and cool for a few minutes, then pulse until the nuts are finely ground.
4. Transfer the nuts to a medium bowl, add the flour, baking powder, and salt.
5. Stir to combine. Set aside.
6. In a medium bowl, use an electric mixer to beat the eggs and the sugar until the mixture is thick and pale yellow.
7. Add the butter and milk and combine, then stir in the almond extract and apricots by hand.
8. Gently stir in the dry ingredients.
9. Pour the batter into the prepared cake pan.
10. Sprinkle the top of the cake with the remaining 1/4 cup almonds and 1/4 cup pine nuts.
11. Bake until the cake is cooked and a toothpick inserted comes out clean, about 50-55 minutes.
12. Let the cake cool on a wire rack.
Title: Choco Mint Pillows
Ingredients:
- 1 sugar
- 1 butter
- 1 margarine
- 1 egg
- 3 vanilla
- 1 flour
- 1/4 baking powder
- 49 salt
Instructions:
1. Heat oven to 400 degrees.
2. In large mixing bowl, combine sugar, butter, egg and vanilla. Beat at medium speed of electric mixer until light and fluffy.
3. Add flour, baking powder and salt. Beat at low speed until soft dough forms.
4. Divide dough in half.
5. On well floured surface, roll half of dough into 13 x 9 rectangle.
6. Arrange mints evenly on dough, forming 7 rows of 7 mints.
7. Between 2 sheets of wax paper, roll remaining dough into 13 x 9 rectangle.
8. Discard top sheet of wax paper.
9. Carefully turn second rectangle over mint-topped dough, matching edges.
10. Using scalloped pastry wheel, cut dough evenly between the mints.
11. Gently press edges of pillows to seal.
12. Place pillows 2 inches apart on ungreased cookie sheet.
13. Bake for 9 to 12 minutes or until edges are light golden brown.
14. Cool completely before storing.
Title: Blondie-Brownie Pie
Ingredients:
- 1/2 butter
- 1/2 brown sugar
- 2 eggs
- 1 vanilla
- 1 flour
- 1/2 baking powder
- 1/2 salt
- 1 chocolate chips
- 1 cocoa powder
- 13
Instructions:
1. Coat a 9 inch glass pie dish with cooking spray.
2. Melt butter and brown sugar in a large saucepan over medium heat until mixture starts to bubble. Remove from heat and let cool for about 10 minutes.
3. Stir in 1 egg and vanilla until blended.
4. Stir in flour, salt, and baking powder until smooth.
5. Scrape about 3/4 cup of batter into a mound in the middle of the pie plate. Place in freezer for about 10 minutes, or until firm.
6. Meanwhile, melt 1/2 cup of the chocolate chips in microwave or double boiler.
7. Stir the melted chips, the cocoa, and the remaining egg into unused batter.
8. Remove the pie plate from the freezer and press the dough over the bottom and halfway up the sides of the pie plate.
9. Sprinkle chopped Snicker's over dough, then top with chocolate mixture.
10. Bake at 350 for 24-27 minutes, or until tests done.
11. Sprinkle remaining chocolate chips over middle of brownie layer, then spread them out to meet the blondie layer as they melt.
12. Top with chopped nuts or more Snicker's pieces and cool before cutting into wedges.
Title: Pink Frosted Cookies
Ingredients:
- 2 1/4 flour
- 1/2 sugar
- 1 butter
- 2 eggs
- 1 brown sugar
- 1/2 salt
- 1/2 baking powder
- 1/2 vanilla
- 1 maraschino cherries
- 1/2 walnuts
- 1/2 flaked coconut
- 1 butter
- 1 powdered sugar
- 1 cherry juice
Instructions:
1. mix flour sugar and butter until crumbly.
2. press into 13x9 inch pan
3. bake 20 minutes in 350 degree oven.
4. blend eggs, brown sugar, salt ,baking powder ,vanilla.
5. add cherries wanuts and coconut.
6. place on top of baked crust and bake 20 minutes
7. for frosting.
8. combine butter and powdered sugar.
9. , add enough cherry juice to make a spreading consistancy.
10. spread on top of baked layers
11. sprinkle with coconut
12. when cool cut into bars.
Title: 7 Minute Frosting
Ingredients:
- 1 1/2 sugar
- 1/4 cream of tartar
- 1/8 salt
- 1/3 water
- 2 pure vanilla extract
- 1 1/2
Instructions:
1. Place sugar, cream of tartar, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute.
2. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy). Beat constantly on high speed with electric mixer for 7 minutes.
3. Beat in vanilla. Don't let it stand too long, use immediately.
Title: Snow-Capped Cocoa Crinkles
Ingredients:
- 1 vanilla
- 1/2 powdered sugar
- 2 sugar
- 1/2 sugar
- 4
Instructions:
1. Heat oven to 325 degrees.
2. In a large bowl, break up the cookie dough.
3. Stir or knead in cocoa and vanilla until well blended.
4. Divide dough in half; wrap each in plastic wrap. Freeze 10 minutes.
5. Meanwhile, in a small bowl, mix 1/4 cup of the powdered sugar and both red and green sugars; set aside.
6. Shape half of the dough into 1-inch balls and roll in remaining 1/4 cup powdered sugar; place on ungreased cookie sheets. Repeat with remaining half of the dough.
7. Bake 9 to 12 minutes or until set.
8. Immediately remove from cookie sheets and roll in red and green powdered sugar mixture; place on wire racks to cool.
Title: Holiday Gingerbread Biscotti
Ingredients:
- 1 sugar
- 3/4 butter
- 1/4 molasses
- 1/2 candied ginger
- 4 eggs
- 3 flour
- 3 baking powder
- 1/2 cinnamon
- 1 nutmeg
- 1 ground cloves
- 1/2 ground allspice
- 1/2
Instructions:
1. Preheat oven to 350°.
2. Place almonds into a 8 or 9-inch square pan; bake until golden, 10-15 minutes. Let cool.
3. Coarsely chop almonds, set aside for now.
4. In large bowl, using electric mixer, beat sugar, butter, molasses and ginger until smooth.
5. Add eggs, one at a time, beating after each addition.
6. In a bowl, stir flour, baking powder, cinnamon, nutmeg, cloves, allspice and the almonds.
7. Add into the egg mixture; stir to blend.
8. On 2 greased 12x15-inch baking sheets with floured hands, pat dough into 4 flat loaves.
9. Space evenly on sheets; each loaf about 1/2-inch thick, 2 inches wide and the length of the baking sheet.
10. Bake until browned at edges and springy to the touch, about 25 minutes. Switch positions of pans halfway through baking.
11. Let loaves stand on sheets until cool enough to touch, then cut into long, 1/2-inch thick diagonal slices.
12. On baking sheets, arrange slices close together with cut side down.
13. Return to oven bake 15 to 18 minutes longer; switch positions of pans halfway through baking.
Title: Raspberry and Apricot Rugelach
Ingredients:
- 1 butter
- 1 cream cheese
- 1 vanilla extract
- 1/4 salt
- 2 all-purpose flour
- 3/4 white sugar
- 1 walnuts
- 3/4 brown sugar
- 1/4 ground cinnamon
- 1 1/2 milk
- 1/2
- 1
Instructions:
1. tIn a large bowl, with mixer at low speed, beat margarine or butter with cream cheese until blended and smooth. Beat in vanilla extract, salt, 1 cup flour, and ¼ cup sugar until blended.
2. tWith spoon, stir in remaining flour. Divide dough into 4 equal pieces. Wrap each with plastic wrap and refrigerate until firm, at least 2 hours or overnight.
3. tTo Prepare Filling: In medium bowl, with spoon, stir walnuts, apricots, brown sugar, ¼ Celsius plus 2 Tbsp white sugar, and ½ tsp cinnamon until well mixed.
4. tLine 2 large baking sheets with foil and grease foil.
5. On a lightly floured surface, with floured rolling pin, roll 1 piece of chilled dough into a 9-inch round, keeping remaining dough refrigerated. Spread dough with 2 tablespoons raspberry preserves. Sprinkle with about ½ cup apricot filling; gently press filling onto dough. With pastry wheel or sharp knife, cut dough into 12 equal wedges. Starting at curved edge, roll up each wedge, jelly-roll fashion. Place cookies on foil-lined cookie sheets, point side down, about ½ inch apart. Repeat with remaining dough, one-fourth at a time.
6. Preheat oven to 325 degrees F (165 degrees C).
7. In a cup, mix remaining 2 Tbsp sugar with 1 tsp cinnamon. With pastry brush, brush rugelach with milk. Sprinkle with cinnamon-sugar.
8. Bake rugelach at 325*F on two oven racks about 30 to 35 minutes until golden, rotating cookie sheets between upper and lower racks halfway through baking time. Immediately remove rugelach to wire racks to cool. Store in tightly covered container.
Title: Engadiner Nusstorte (Nut Cake)
Ingredients:
- 350 flour
- 250 butter
- 200 sugar
- 1 salt
- 1 lemon, rind of
- 1 egg
- 500 sugar
- 500 walnuts
- 500 honey
- 50
- 1
Instructions:
1. Cream butter and sugar.
2. Mix flour, rind, salt and egg on high speed until a dough is formed.
3. Divide the dough into 1/3 and 2/3 parts, wrap well in foil and chill for minimum 1/2 hour.
4. In the meantime, heat the sugar for the filling until it caramelises to a very light brown.
5. Heat the cream (can be in microwave) and add it to the caramel, stirring rapidly.
6. Add the honey, heat until it reaches a rolling boil.
7. Add nuts and stir well. Remove from the heat and allow to cool.
8. Mix well and allow to cool.
9. Roll out the larger of the pastry dough rolls and fit into a greased 24cm springform pan to cover the base and sides.
10. Pour in the cooled filling.
11. Roll out the remaining dough to form a lid for the cake. Put on top of the filling and join the edges well.
12. Paint the top of the cake lightly with whisked egg yolk.
13. Cook the cake at about 180 degrees for 50-60 minutes.
14. Take the cake out of the oven and allow to cool. Do not remove outside of tin until cool! The cake should be totally cold before serving- I put mine in the fridge on the base, and only take it off the base once it's cold and the filling has set. Otherwise if the filling is still hot the bottom will sag when you pick it up.