French Apple Pie from Brittany
French Apple Pie from Brittany - Juicy sponge cake with a slightly nutty note. Photo: Beeke Hedder
Healthy, because
Even smarter
Nutritional values
This delicious apple pie is rich in fiber from the apples and the whole wheat flour.
If you want to get even more nutrients from the apples, don't remove the skin.
(Percentage of daily recommendation)
| Calorie | 247 cal. | (12 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 6.1 μg | (10 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 23 μg | (8 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 209 mg | (5 %) | ||
| Calcium | 31 mg | (3 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 2.8 μg | (1 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 6 g | |||
| Uric acid | 24 mg | |||
| Cholesterol | 77 mg |
Ingredients
- Ingredients
- 4 ozs butter
- 6 Tbsps coconut sugar
- ½ tsp Vanilla
- 1 pinch salt
- 3 eggs
- ½ lemon
- 6 ozs Whole wheat flour
- 4 Tbsps ground almonds
- 1 tsp Baking powder
- 3 Tbsps apple sauce
- 3 Tbsps
- 28 ozs Apple
- 3 Tbsps slivered almonds
Kitchen utensils
Preparation steps
Cream 7 tablespoons butter with coconut blossom sugar, vanilla, and salt. Stir in eggs one after the other. Wash lemon with hot water, dab dry, grate the peel and squeeze the juice. Stir the lemon grated peel into the butter mixture.
Mix flour, ground almonds and baking powder and stir into the butter mixture in portions alternating with apple sauce and milk. Peel and quarter apples, remove core and cut into fine slices on the top. Mix with the lemon juice.
Pour the sponge mixture into a springform pan greased as required, smooth it down and place the apples on the dough with the slices facing upwards. Bake in a preheated oven at 350°F for about 50 minutes. Then remove from the oven and allow to cool. Meanwhile melt remaining butter in a pot, stir in flaked almonds and spread on the cake. If desired, dust with some icing sugar from raw cane sugar and serve.
