Apple-almond Cake
(0 votes)
(0 votes)
Health Score:
43 / 100
Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
325
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 325 cal. | (15 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 19 g | (76 %) | ||
| Roughage | 1.9 g | (6 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 6.9 μg | (12 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 19 μg | (6 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 8.3 μg | (18 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 155 mg | (4 %) | ||
| Calcium | 20 mg | (2 %) | ||
| Magnesium | 10 mg | (3 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 9.5 g | |||
| Uric acid | 18 mg | |||
| Cholesterol | 109 mg | |||
| Complete sugar | 28 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- For the cake
- 200 grams butter
- 200 grams sugar
- 1 packet Vanilla sugar
- grated zest of 1/2 lemons
- 4 eggs
- 200 grams Pastry flour
- Baking powder
- For the filling
- 800 grams sour Apple
- 50 grams Apricot jam
- powdered sugar (for dusting)
Preparation steps
1.
For the cake, beat all the ingredients until smooth. Grease a 26 cm (approximately 10-inch) diameter springform pan. Pour in 1/2 the batter and smooth the top. For the filling, peel apples, quarter, core, cut into slices and place over the batter. Pour in the remaining batter and smooth the top. Bake in preheated 160°C (approximately 325°F) oven for 45 minutes. Allow to cool slightly. Loosen the cake from the pan and place on a wire rack.
2.
Heat the jam while stirring. Brush over the warm cake. Toast the almonds in a dry pan and sprinkle on the cake. Cool the cake completely. Just before serving, dust with powdered sugar.
