Apple Cake with Raisins
Healthy, because
Even smarter
Nutritional values
The apple cake with marzipan ensures a long-lasting satiation and a constant blood sugar level due to the high fibre content of wholemeal flour, raisins and apples. The raisins also enhance the delicious recipe with minerals: Iron, which is important for blood formation and oxygen transport, can be easily absorbed by vitamin C from lemons, among other things. Calcium and phosphorus keep bones and teeth healthy.
If raisins are not very popular with you, they can be left out or replaced by other dried fruits or even chopped nuts.
(Percentage of daily recommendation)
| Calorie | 321 cal. | (15 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 22 g | (88 %) | ||
| Roughage | 2.4 g | (8 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 8.1 μg | (14 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.2 mg | (10 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 17 μg | (6 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 7.1 μg | (16 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 176 mg | (4 %) | ||
| Calcium | 24 mg | (2 %) | ||
| Magnesium | 24 mg | (8 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 22 mg | |||
| Cholesterol | 79 mg | |||
| Complete sugar | 34 g |
Ingredients
- For the shortcrust
- 250 grams Pastry flour
- 1 generous pinch Baking powder
- 100 grams sugar
- 1 packet Vanilla sugar
- 5 drops Butter Vanilla emulsion
- 2 egg yolks (medium)
- 150 grams Margarine
- Parchment paper (and dried peas for blind baking)
- For the filling
- 1 kilogram Apple
- 4 Tbsps Apple juice
- 50 grams sugar
- 75 grams raisins
- For the marzipan
- 200 grams soft Marzipan
- 2 egg yolks (medium)
- 2 Tbsps Rum
- 75 grams powdered sugar (sifted)
Preparation steps
For the shortcrust, mix flour with baking powder, sugar and vanilla. Add butter-vanilla, egg yolks and margarine in pieces. Knead quickly into a smooth dough. Wrap in plastic wrap and chill for 30 minutes.
Roll out dough. Line bottom of a springform pan 28 cm (approximately 11 inches) in diameter with parchment paper. Add ring. Press dough into pan and push 3 cm (approximately 1 inch) up sides to create an edge. Prick dough several times with a fork. Cover with parchment paper and top with dried peas. Blind bake at 200°C (fan: 180°C, gas mark 3-4) (approximately 400°F) for 12-15 minutes. Remove and discard peas and parchment paper. Cool.
For the filling, peel apples, quarter and remove cores. Cut apples into slices. Heat with apple juice in a saucepan and simmer until tender. Mix in sugar and raisins. Spread mixture onto shortcrust. For the marzipan, cut marzipan into small pieces and mix with egg yolks (set a tiny amount aside) and rum. Add powdered sugar.
If needed, add a little water or milk to marzipan. Place in a piping bag with a spout about 5 mm (approximately 1/5 inch) wide and pipe onto cake in a grid pattern. Brush with reserved egg yolks and bake for an additional 25-30 minutes.
