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Ingredients
- 100 gm Flour
- 250 gm Sugar
- 300 gm Butter
- 2 x Large eggs
- 1 x Egg yolk
- 1 x Egg yolk, for glasing
- 1 pch Salt
- 1/2 x Lemon, grated zest
- 450 gm Sugar
- 3 dl Fresh cream
- 30 gm Honey
- 450 gm Shelled walnuts, halved
Directions
- 200 OC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2.5 cm = 1 inch) Rub in the flour, sugar and butter by hand . Add in the Large eggs, egg yolk, salt and grated lemon zest. Thoroughly mix to a paste. Using 2/3 of the pastry, line 2 flan rings (20 cm diameter) and prick the bases with a fork. Filling: Heat the sugar (without water) to a light caramel. Add in the cream at once and return to the boil. Fold in the honey and add in the nuts. Spread the mix on an oiled marble slab and leave till just hot (Important: fill the flan rings whilst still hot). Fill with the nut filling to 3/4 of the height of the rings and cover with the rest of the pastry. Brush with the egg yolk and mark with a fork. Bake for 25 min at 200 oC. Note This cake should be kept for 24 hrs before serving.
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