I love baking with almond, I think it is a really rich and luxurious ingredient from the Mediterranean. If you are so lucky enough to pick up some nicely ripened fruit in the season you can make all your guests happy with this delicious tart.
First of all you need a portion of almond shortcrust pastry.
- 120 g butter
- 2g salt
- 90g confectioners sugar
- 15g ground almond
- 1 egg
- 60g and 180g cake flour
In a bowl, soften the butter and mix with the sugar, salt, almond, egg and 60g flour.
As soon as the ingredient are mixed through, add the remaining flour (180g) and mix until just combined.
Place it in the fridge for 1hour.
Roll the dough out to thickness of 3mm and line the tart or cake tin. Chill it for 30 mins.
Preheat the oven to 180°C.
- 200g ground almond
- 200g butter
- 200g sugar
- 160g egg
- 40g flour
- 12g corn flour
and 2 tablespoon of good quality fruit jam
Soften the butter and mix with sugar. When it is light and creamy add the almond and mix until just combined well.
Continue mixing the dough with your hand whisker and add gently the whisked eggs into it.
Add the flour and corn flour.
Spoon the almond cream into a pipping bag and pipe it out into the prepared cake tin. Decorate with fresh, sliced fruit.
Bake until the cream is a light golden colour, about 35-45 minutes, depending on your oven.
White Chocolate and Thyme is a very promising combination. I moved on this and added one more special flavour to the cake: dried figs. It gives a nice, crispy texture to the sponge and a a few drops of lemon juice make a perfect balance.
Flatbread, rolls, loaf, corn bread: all of them are the part of humanity’s history, testimony of birth and death of nations, evidence of the development of civilisation. In every part of the word we think of the term “bread” in different ways. Every culture has one or more unique and dominant bread products that is unique to their kitchen and life style. We would say that the cultural usage determines the meaning of bread.
If you ask me what I really miss from the Hungarian kitchen I could give you a long list including special ingredients, proper jam, ripe and full-of-flavour fruit and crispy pastries. And you know, I love croissant, specially the almond one from the best London bakeries but I feel I can not live without its Hungarian relative, kifli. It reminds me of my childhood, my school years and then my years at uni when we often ate kifli with kefír for lunch. Plus the mákos guba is prepared with leftover kifli slices.
I think this cake is one of the national symbols of Hungary, Hungaricums, as we call them. Dobos torte is known everywhere in the word and as other well known specialities of Hungarian cuisine it has several recipe variations. For example a few months ago I found it in one of Mary Berry’s cake recipe books, her Baking Bible. She calls it a Doboz cake and she prepares it with whipped eggs, which I am sure is not from the original recipe. And what is more I read wonderingly that it is from Austria. Trust me, they are not the same country anymore. It is true we had been the part of Austrian Empire for long time until in 1867 the House of Habsburg agreed to share power with the separate and independent Hungarian government. Following this, the Austro-Hungarian Empire existed for 51 years until 1918, after the end of Word War I, when it dissolved. Continue reading