Ingredients
- For the pastry
- 225g plain flour
- 50g caster sugar
- 100g unsalted butter
- 3 egg yolks
- For the filling
- 115g white breadcrumbs
- 115g walnuts
- 20g currants
- 20g pine kernels
- 450g honey
- Pinch of cinnamon
- Pinch of black pepper
- Pinch of nutmeg
- Icing sugar, to finish
Method
Preheat the oven to 150C. Mix the sifted flour and the sugar. Cut the butter into small pieces and mix with the flour and sugar to get a breadcrumb consistency. Mix in the egg and bring together in a ball. Rest in a cool place.
Mix all the filling ingredients together, standing the honey pot in a pan of hot water first to liquefy the honey, if necessary.
Roll out two thirds of the pastry and cut into a 22cm circle. Put the filling in the middle, leaving a 4cm border - turn this upwards to form a rim. Roll out the rest of the pastry and cut into a circle. Wet the rim of the base with a little water, press down the rim of the lid on to the base and crimp together the edges of the base and lid. Cross-hatch the top of the cake and put a hole in each square to let the steam out. Cook in the oven for about 40 minutes. Leave to cool and dust sparingly with icing sugar.
