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Almond and Honey Bars Recipe

Almond and Honey Bars Recipe

Ingredients: Makes 10

15 g/0.5 oz fresh yeast or 20 ml/4 tsp dried yeast
45 ml/3 tbsp caster (superfine) sugar

120 ml/4 fl oz warm milk

300g/11 oz plain (all-purpose) flour
A pinch of salt
1 egg, lightly beaten
50g/2 oz butter or margarine, softened
300 ml double (heavy) cream
30 ml/2 tbsp icing (confectioners') sugar, sifted
45 ml/3 tbsp clear honey
300g/11 oz flaked (slivered) almonds


Mix the yeast, 5 ml/1 tsp of the caster sugar and a little of the milk and leave in a warm place for 20 minutes until frothy. Mix the remaining sugar with the flour and salt and make a well in the centre. Gradually blend in the egg, butter or margarine, yeast mixture and remaining warm milk and mix to a soft dough. Knead on a lightly floured surface until smooth and elastic. Place in an oiled bowl, cover with oiled clingfilm (plastic wrap) and leave in a warm place for 45 minutes until doubled in size.

Knead the dough again, then roll out and place in a 30 x 20 cm/12 x 8 in greased cake tin (pan), prick all over with a fork, cover and leave in a warm place for 10 minutes.

Put 120 ml/4 fl oz of the cream, the icing sugar and honey in a small pan and bring to the boil. Remove from the heat and mix in the almonds. Spread over the dough, then bake in a preheated oven at 200C/400F/gas mark 6 for 20 minutes until golden and springy to the touch, covering with greaseproof (waxed) paper if the top begins to brown too much before the end of cooking. Turn out and leave to cool.

Cut the cake in half horizontally. Whip the remaining cream until stiff and spread over the bottom half of the cake. Top with the almond-covered half of the cake and cut into bars.

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