One of the variants of the famous Italian pie. You can bake it for a festive tea party in advance, which is very convenient on new year's days. Stored in the refrigerator for two to three weeks. I've been baking Stollen in advance for years, a Christmas cake and a cake like that, all Packed up, waiting in the wings. Think and You use to anyone.
| Cook Time | 80 minutes |
| Servings |
Ingredients
- 180 gram Flour wheat / Flour
- 100 gram Sugar
- 1 tablespoon Honey
- 150 gram Almond
- 130 gram Figs (dried)
- 150 gram Walnuts
- 1 teaspoon Baking powder
- Seasoning 1 tsp cinnamon, 1 tsp dry ginger, 1/2 tsp nutmeg, 1 tsp barberry berries
- Salt to taste
- Butter to lubricate the mold, to taste
Ingredients
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Instructions
- To prepare the products.
- Nuts to be heated on a dry pan, chopped walnuts, peel and chop the almonds.
- The oven to turn on to warm up. Mix flour, baking powder, salt and spices. Add to dry a mixture nuts, barberry and figs.
- Sugar, 1 tbsp water and honey melt, pour hot to the dry mixture.
- Stir until smooth crumbs.
- Put in a form greased with butter, (silicone is ideal). Compacted by removing gaps. Form of take 18-22 see.
- Bake at 160 degrees, 35 to 40 minutes.
- The finished cake leave for 5 minutes in pan, then transfer to the grill, cool. Wrap in greaseproof paper and put into the refrigerator until the right moment.
- Serve with tea, with a Cup of coffee... Sweet, nutty... Mmmmmm...!!!
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