Citrus-almond pie honey under fill

250 g flour

240 g sugar

230 ml kefir

200 g semolina

50 ml vegetable oil

75 g roasted almonds

5 eggs

1 zest lemon

1 zest orange

1/2 tsp. soda

Fill:

100 g roasted almonds

100 ml honey

1 orange (juice)

To test the eggs with the sugar and beat with a mixer, pour in the buttermilk and again beat.

All the dry ingredients mix: flour, soda, semolina, grated lemon zest and orange, 75 g almonds (grind into fine crumbs, add the mixture in the liquid mass, mix.

Add to the dough, 50 ml oil, again beat - the consistency of the batter should be like thick cream.

Take a nonstick pan, grease with butter, powdered with flour, pour the batter and bake in a preheated 240 degrees oven for 20 minutes, reduce heat to 200 degrees and bake for another 20-25 minutes, remove and let the crust cool.

To fill the almonds a little chop and place in a saucepan, add honey to warm up to liquefy honey, but not overheating it until caramelized state, pour pressed with orange juice, warm, not boiling.

To do in the cooled cake hole, then citrus-almond pie honey under fill to make: pour him a cooked filling on top, filling holes, smooth, to give the cake to infuse before serving.