Smarter Home Cooking
Easy Apricot Almond Cake
(1 vote)
(1 vote)
Easy Apricot Almond Cake - Nutty and Sweet but Easy to Make
Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
541
calories
Calories
Nutritional values
1 baking sheet contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 541 cal. | (26 %) | ||
| Protein | 12.32 g | (13 %) | ||
| Fat | 30.52 g | (26 %) | ||
| Carbohydrates | 59.64 g | (40 %) | ||
| Sugar added | 20.79 g | (83 %) | ||
| Roughage | 4.98 g | (17 %) |
more nutritional values
| Vitamin A | 447.1 mg | (55,888 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 8.49 mg | (71 %) | ||
| Vitamin B₁ | 0.14 mg | (14 %) | ||
| Vitamin B₂ | 0.48 mg | (44 %) | ||
| Niacin | 3.31 mg | (28 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 38.19 μg | (13 %) | ||
| Pantothenic acid | 0.44 mg | (7 %) | ||
| Biotin | 13.58 μg | (30 %) | ||
| Vitamin B₁₂ | 0.55 μg | (18 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 570.75 mg | (14 %) | ||
| Calcium | 155.4 mg | (16 %) | ||
| Magnesium | 72.17 mg | (24 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 25.05 μg | (13 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 12 g | |||
| Cholesterol | 110.25 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- butter (for the baking sheet)
- flour (for the baking sheet)
- 9 ozs softened butter
- 9 ozs sugar
- 1 lemon (zest)
- 5 eggs
- 1 pinch salt
- 10 ½ ozs Pastry flour
- 7 ozs ground almonds (whole)
- 2 tsps Baking powder
- 5 ozs milk
- 3 ⅓ lbs Apricot
- 2 ozs slivered almonds
Preparation steps
1.
Preheat the oven to 180°C / 350°F. Line a baking sheet with parchment paper, or grease with butter and sprinkle with flour.
2.
Beat the butter, 7 ounces of sugar and the lemon zest. Gradually stir in the eggs. Mix the flour, almonds, salt and baking powder. Alternately stir the flour mixture and the milk into the butter mixture, until smooth. Spread on the baking sheet and smooth.
3.
Scald the apricots briefly in boiling water, peel, halve and remove the pits. Press the apricot halves, curl down, into the batter. Sprinkle with the remaining sugar and the almond slivers. Bake for about 50 minutes, until golden brown. Remove from the oven and let cool.
4.
Cut into pieces and serve.
