Apple Hazelnut Cake
Apple Hazelnut Cake - Apple and hazelnut: Great combination for autumn days! Photo: Beeke Hedder
Healthy, because
Even smarter
Nutritional values
This beautiful fall cake contains fiber from the apples and protein from the hazelnuts.
You can use almonds or pecans in this pie instead of hazelnuts.
(Percentage of daily recommendation)
| Calorie | 268 cal. | (13 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 6.9 g | (28 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 6.2 μg | (10 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.2 mg | (10 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 24 μg | (8 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 11.6 μg | (26 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 6.5 mg | (7 %) | ||
| Potassium | 188 mg | (5 %) | ||
| Calcium | 39 mg | (4 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 2.3 μg | (1 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 7 g | |||
| Uric acid | 8 mg | |||
| Cholesterol | 78 mg |
Ingredients
- Ingredients
- 4 small Apple
- 1 Tbsp lemon juice
- 7 ozs Spelt flour
- 5 Tbsps ground hazelnuts
- 2 tsps Baking powder
- 1 pinch salt
- 9 Tbsps soft butter
- 6 Tbsps coconut sugar
- 3 medium eggs
- 2 Tbsps
- 2 Tbsps Hazelnuts
- 1 Tbsp honey
Kitchen utensils
Preparation steps
Peel, halve and core the apples and cut into fine slices on the outside. Mix with lemon juice and set aside.
Mix flour, ground hazelnuts, baking powder and salt. Beat butter and coconut blossom sugar with a hand mixer until foamy, add eggs bit by bit and stir in. Alternately add flour mixture and milk to the butter mixture and mix everything to a smooth dough.
Pour the dough into a springform pan that has been greased as required and smooth it down. Place the apple halves into the dough with the smooth side down. Bake in a preheated oven at 350°F for 45-50 minutes. Then remove from the oven and allow to cool.
Meanwhile, coarsely chop the hazelnuts and spread them on the cake, then pour liquid honey over them.
