Gata

Method

Cream together 180g butter and sugar until pale and fluffy, then beat in eggs and vanilla extract. In a separate bowl, combine flour and salt. Fold the dry ingredients into the butter mixture until a dough forms. Divide the dough in half and press one half into a greased 20cm round baking tin. Mix the ground walnuts and almonds with honey, cinnamon, and cloves to create the filling, then spread evenly over the base layer. Press the remaining dough over the filling and smooth the surface. Brush with milk mixed with the remaining 20g melted butter. Score the surface into diamond or square patterns and bake at 180°C for 35-40 minutes until golden brown. Cool completely before cutting into portions.