Ingredients
- 500 g of fine pasta (angel hair)
- 100 g melted butter
- 200 g blanched almonds, fried and chopped
- 200 g chopped peanuts
- 200 g chopped pine nuts
- 100 g caster sugar
- For the honey syrup:
- 100 g of sugar
- 2 tea glasses of water
Preparation
Brown the pasta in the butter in a pan over low heat.
In a dish, mix your almonds, hazelnuts, pine nuts and sugar.
Then in a buttered cake mold, layer a layer of dough, a layer of the almond mixture and repeat the operation. Finish with a layer of dough.
Prepare the honey syrup with the water and sugar mixture to obtain a honeyed color.
Sprinkle it over your cake. Leave to cool overnight before cutting into pieces as desired.
source: la-cuisine-marocaine.com
