Chocolate Cake with Apricots
Chocolate cake with apricots - Fast sponge cake that tastes like summer.
Healthy, because
Even smarter
Nutritional values
The fruity cake gets by with little sugar - good for the line. Apricots also provide a lot of beta-carotene, which is important for the eyes, among other things.
If you like, you can also replace the almonds with hazelnuts, walnuts or cashew nuts.
(Percentage of daily recommendation)
| Calorie | 168 cal. | (8 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.4 g | (8 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 2.1 μg | (4 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 15 μg | (5 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3 μg | (7 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 274 mg | (7 %) | ||
| Calcium | 35 mg | (4 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 10 mg | |||
| Cholesterol | 52 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 6 Apricot
- 105 grams butter
- 2 sm packages Vanilla sugar
- 3 eggs
- 100 grams Pastry flour
- 1 tsp Baking powder
- 1 pinch salt
- 100 grams ground almonds
- 90 milliliters milk (0.3% fat)
- 100 grams Chocolate
- 50 grams slivered almonds
- As needed
- powdered sugar
Preparation steps
Rinse apricots with hot water. Cut in half, remove cores and cut into wedges.
Beat 100 grams (approximately 3 1/2 ounces) of butter until fluffy. Gradually add eggs, alternating with vanilla sugar, until foamy.
Mix flour with baking powder. Add 1 pinch of salt and ground almonds and stir into egg mixture, alternating with milk. Fold in grated chocolate and apricot wedges.
Line a springform pan with remaning butter and sprinkle with sliced almonds. Pour in batter, smooth and bake in preheated oven at 200°C (approximatey 400°F) or fan oven at 180°C (approximately 350°F), gas mark 3 for 40-50 minutes. If cake begins to darken too much, cover with aluminum foil.
Remove cake from oven and allow to cool pan. Remove from pan and sprinkle with powdered sugar. Slice and serve.
