Apricot and Raisin Star Cakes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 478 cal. | (23 %) | ||
| Protein | 9.6 g | (10 %) | ||
| Fat | 29.16 g | (25 %) | ||
| Carbohydrates | 45.57 g | (30 %) | ||
| Sugar added | 16.63 g | (67 %) | ||
| Roughage | 2.72 g | (9 %) |
| Vitamin A | 219.05 mg | (27,381 %) | ||
| Vitamin D | 0.85 μg | (4 %) | ||
| Vitamin E | 5.91 mg | (49 %) | ||
| Vitamin B₁ | 0.15 mg | (15 %) | ||
| Vitamin B₂ | 0.31 mg | (28 %) | ||
| Niacin | 1.93 mg | (16 %) | ||
| Vitamin B₆ | 0.07 mg | (5 %) | ||
| Folate | 34.17 μg | (11 %) | ||
| Pantothenic acid | 0.21 mg | (4 %) | ||
| Biotin | 12.55 μg | (28 %) | ||
| Vitamin B₁₂ | 0.53 μg | (18 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 287.92 mg | (7 %) | ||
| Calcium | 98.91 mg | (10 %) | ||
| Magnesium | 43.75 mg | (15 %) | ||
| Iron | 2.05 mg | (14 %) | ||
| Iodine | 25.4 μg | (13 %) | ||
| Zinc | 0.61 mg | (8 %) | ||
| Saturated fatty acids | 11.85 g | |||
| Cholesterol | 109.82 mg |
Ingredients
- Ingredients
- 75 grams dried Apricot
- 50 grams raisins
- 4 centiliters Rum
- softened butter (for the pans)
- soft Pastry flour (for the pans)
- 250 grams softened butter
- 200 grams sugar
- 5 eggs
- 300 grams Pastry flour
- 100 grams ground Hazelnuts
- 100 grams ground almonds
- 1 Tbsp Cocoa
- ½ tsp Ground cinnamon
- 1 generous pinch cloves (ground)
- 1 Cardamom (ground)
- 1 Nutmeg
- 1 tsp Baking powder
- 1 untreated Orange (zest)
- 100 milliliters milk (as needed)
- For decoration
- powdered sugar (for dusting)
- 2 Tbsps slivered almonds
Preparation steps
Chop the apricots finely and add the raisins in a small bowl. Soak in the rum.
Preheat the oven to 180°C convection (approximately 350°F). Butter the star pans and sprinkle with flour.
Beat the butter with the mixer until foamy. Sprinkle in the sugar while stirring. Break the eggs and gradually add them. Mix until very light and fluffy (about 5 minutes). Mix the flour with ground nuts, cocoa, cinnamon, clove, cardamom, nutmeg, baking powder and orange zest. Stir in alternately with the milk into the butter mass. Quickly process to a smooth dough. Fold in the raisins and apricots.
Fill the star pans fill and bake about 25 minutes, checking doneness with a toothpick. Remove from oven and let cool slightly. Loosen carefully from the molds. Let cool completely on a wire rack after sprinkling with powdered sugar and almonds while still warm.
