- flour - 3 Art. spoons
- unsweetened short pastry - - To taste
- big eggs - 4 pieces
- honey - 3/4 Cups
- granulated sugar - 3/4 Glass
- unsalted butter, melted - 1/4 cup
- Orange peel - 1/2 Teaspoon
- orange juice - 1/4 cup
- salt - 1/2 teaspoonfuls
- walnuts - 2 cups
Preheat the oven to 160 degrees. Lubricate the baking dish with oil, set aside. On a lightly floured surface, roll out half the dough into a circle with a diameter of 35 cm and a thickness of 3 mm. Put the dough into a mold, forming a canopy of edges 5 cm high. Put it in the refrigerator. Meanwhile, whisk together 4 eggs, honey, sugar, butter, orange peel, orange juice, salt and flour in a large bowl. Add walnuts. Pour the filling on the cooled dough. On a lightly floured surface, roll out the remaining dough into a circle with a diameter of 27 cm and a thickness of 6 mm. Make 5 slits in the center. Put the dough on top of the filling. Protect the edges. Lubricate the cake with a beaten egg and sprinkle with sugar. Bake for 45 to 50 minutes. Allow to cool completely in the form. Remove from the mold before serving.
Servings: 8-10