Fried Apricot and Raisin Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 167 cal. | (8 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.7 g | (6 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 2 μg | (3 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 5.6 μg | (12 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 286 mg | (7 %) | ||
| Calcium | 21 mg | (2 %) | ||
| Magnesium | 18 mg | (6 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 38 mg | |||
| Cholesterol | 39 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the dough
- 750 grams potatoes
- 3 eggs (size M)
- 150 grams Crème fraiche
- 1 packet Rum extract
- 1 tsp salt
- 375 grams Pastry flour
- 1 packet Dry yeast
- 100 grams dried Apricot
- 125 grams raisins
- Also
- vegetable oil (to fry)
Preparation steps
Peel the potatoes, rinse and grate finely. Immediately mix the grated potatoes with the eggs, sour cream, rum extract and salt. Place the flour in a bowl and mix in the dry yeast. Add the potato mixture into the flour mixture, and process with the dough hook of the hand mixer for 5 minutes until smooth. Cover the dough and let rise for about 1 hour in a warm place.
Dice the apricots finely. Place the dough on a floured surface and knead in the apricots and raisins. Place the dough into a greased loaf pan (35 x 11 cm) (approximately 14 x 4 inches) and smoothen the surface. Let rise again for 30 minutes. Bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) for 60-70 minutes.
Take out the loaf pan from the oven and let rest for 10 minutes. Invert the cake on a wire rack lined with parchment paper and let cool. Cut the cake into slices.
Heat some oil in a pan and fry the cake slices until golden brown on both sides. Serve the cake slices in plates.
