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Andonia's Ancient Honey Cakes Recipe
|Unbleached flour||35 Ounce (1 Kilogram, Plain)|
|Unbleached flour||2 Tablespoon (Plain, For Kneading)|
|Soda bicarbonate||1 1⁄2 Teaspoon|
|Mild olive oil||14 Ounce (400 Milliliter)|
|Caster sugar||8 Ounce (250 Gram)|
|Cognac/Mavrothaphne wine / ruby port||4 Fluid Ounce (125 Milliliter)|
|Oranges||3 (Use Finely Grated Zest And Juice)|
|Ground cinnamon||4 Teaspoon|
|Ground clove||1 1⁄2 Teaspoon|
|Freshly grated nutmeg||3⁄4 Teaspoon|
|Honey||1 Pound (500 Gram)|
|Sugar||8 Ounce (250 Gram)|
|Cinnamon piece||1 Inch|
|Garlic||1 Clove (5 gm)|
|Lemon||1 (Use Finely Grated Zest And Juice)|
|Almonds||3 Ounce (75 Gram)|
|Ground cinnamon||1 Teaspoon|
Serving size: Complete recipe
Calories 11589 Calories from Fat 3981
% Daily Value*
Total Fat 453 g697.5%
Saturated Fat 61.2 g305.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2608.2 mg108.7%
Total Carbohydrates 1733 g577.7%
Dietary Fiber 71.4 g285.5%
Sugars 892.9 g
Protein 131 g262.3%
Vitamin A 24.4% Vitamin C 450.6%
Calcium 99.7% Iron 326.5%
*Based on a 2000 Calorie diet
Put the honey, sugar, cinnamon, clove and lemon zest in a saucepan and add 250 ml (8 fl oz) water.
Bring to the boil and simmer 5-10 minutes.
Add the lemon juice then chill.
To blanch the almonds, plunge them into boiling water for 1-2 minutes, until you see signs of their skins loosening.
Then drain and slip or pop them from their skins onto a baking sheet.
Toast them in an oven preheated to 180°C (350°F, gas 4) for about 10 minutes - just until they begin to colour.
Cool then chop them very, very finely - if you do this in a food processor, make sure the pulses are short, or the nuts could turn oily.
Mix the ground almonds with sugar and cinnamon and reserve.
Sift the flour, bicarbonate of soda and salt together.
Put the olive oil and sugar in a large bowl and beat together - with your fingers like Andonia - or with a wooden spoon.
Beat in the cognac, the orange zest, spices and juice from 2 oranges- 125 ml (4 fl oz).
Then beat in the flour, a few spoonfuls at a time, until you have a malleable dough, adding more flour if it is too soft, and more orange juice if it is too stiff.
Turn the dough onto a floured surface and knead for 10-15 minutes until very smooth.
Pinch off pieces of about 2 tablespoons and form into flattened oval or lozenge shapes.
Place them on an oiled or non-stick baking sheet.
Bake in an oven preheated to 200-215°C (400-425°F, gas 6-7) for about 20 minutes, until brown.
When they are cool enough to handle, dip them in the bowl of syrup for about 1 minute.
Remove with a slotted spoon and place on a tray to cool.
Sprinkle with the chopped mint.