TARTINE　AUX　NOIX Moist Nut Cakes

May 16, 2007 Belgian style cakes. In addition to walnuts and almonds, you can use hazelnuts for a richer flavor. To enhance the nutty aroma, roast the nuts in the oven beforehand. Also, allow burnt butter to cool before using it.

●Preparation Tip ●Instructions Photo #1 Photo #2 Photo #3 Photo #4 Separate eggs and place them in different bowls. To each bowl, add 25g of sugar and beat lightly. When the egg white mixture becomes creamy, mix in the egg yolk mixture. (Photo #1) Add sifted flour and honey. Blend well. (Photo #2) Stir in burnt butter and blend. (Photo #3) Fill small tart molds with the batter 4/5 full. Sprinkle with roasted nuts. Make sure the nuts are set in the batter as in the photo. (Photo #4) Bake in a preheated oven at 180 °C (356 °F) for about 12 minutes until golden. While the cakes are still hot, remove them from the molds and brush with syrup. After cooling, sprinkle with confectioners’ sugar. Servings per Recipe Calories per Serving Ready In 5  ten 6 cm tart molds  0kcal 90 minutes whole egg 100g  sugar 50g  cake flour 90g  honey 60g  butter 80g  walnuts 60g  almonds 60g  sugar syrup   confectioners’ sugar   【Preparation】 - Sift together flour and cocoa powder. - Make burnt butter and allow to cool.