Apricot Cake Slices
(0 votes)
(0 votes)
Health Score:
64 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
167
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 167 cal. | (8 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 1.9 g | (6 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 4.4 μg | (7 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 1.2 mg | (10 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 15 μg | (5 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 3.2 μg | (7 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 120 mg | (3 %) | ||
| Calcium | 14 mg | (1 %) | ||
| Magnesium | 24 mg | (8 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 5.3 g | |||
| Uric acid | 18 mg | |||
| Cholesterol | 47 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
20
- Ingredients
- 50 grams dried unsulphured Apricot
- 180 grams butter
- 2 Tbsps honey
- 250 grams Granola
- 80 grams chopped almonds (or nuts)
- 1 egg yolk
- 1 egg
- 100 grams Pastry flour
- 100 grams Apricot jam
- 1 Tbsp lemon juice
Preparation steps
1.
Finely dice the dried apricots. Add the butter with the honey and apricots in a saucepan over low heat and slowly heat until the butter is melted. Fill nuts in a freezer bag and ground very finely with a rolling pin, then knead with almonds or nuts, egg, egg yolk and flour.
2.
Cover a baking sheet with parchment paper and preheat the oven to 180°C (approximately 350°F).
3.
Mix the nut mixture with the apricot-butter mixture and spread half of it on half the baking tray and press down. Spread on the mixture the warmed apricot jam with lemon juice. Add the remaining nut mix and press.
4.
Bake for 30 minutes in the oven. When still lukewarm, cut into small squares.
