Ingredients
Tea cakes
egg whites
100g
3.50oz
0.40cup
6.70tbsp
flour
35g
1.23oz
2.35tbsp
sugar
80g
2.80oz
0.32cup
5.36tbsp
honey
30g
1.05oz
2tbsp
butter
90g
3.15oz
0.36cup
6tbsp
nut flour
70g
2.45oz
0.28cup
4.69tbsp
candied fruits (dried cherries)
70g
2.45oz
0.28cup
4.69tbsp
chopped nuts (any to your taste)
50g
1.75oz
3.35tbsp
Method
- Sift the wheat and nut flour, and add the sugar.
- Add the egg whites to the dry ingredients, and mix until smooth.
- Melt the butter, add honey to it; pour hot butter into the dough, and mix.
- Stir in the filling - candied fruits and nuts. * The dough turns out to be liquid, that's ok.
- Pour it into molds, and put in the fridge for 5-8 hours (better overnight).
- After that, bake the tea cakes in the oven preheated to 356F (180C). The time depends on the size of the molds. It took me 20 minutes. Check the readiness with a wooden skewer.
