Fruity Poppy Cake

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Fruity Poppy Cake
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Health Score:
59 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h.
Ready in
Calories:
301
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie301 cal.(14 %)
Protein10 g(10 %)
Fat15 g(13 %)
Carbohydrates31 g(21 %)
Sugar added9 g(36 %)
Roughage5.7 g(19 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.2 μg(1 %)
Vitamin E2.8 mg(23 %)
Vitamin K2.6 μg(4 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin3.6 mg(30 %)
Vitamin B₆0.2 mg(14 %)
Folate100 μg(33 %)
Pantothenic acid1.1 mg(18 %)
Biotin8.5 μg(19 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C8 mg(8 %)
Potassium442 mg(11 %)
Calcium282 mg(28 %)
Magnesium82 mg(27 %)
Iron2.7 mg(18 %)
Iodine7 μg(4 %)
Zinc1.6 mg(20 %)
Saturated fatty acids4 g
Uric acid70 mg
Cholesterol40 mg
Complete sugar15 g

Ingredients

for
16
For the yeast dough
250 grams Pastry flour
1 packet Dry yeast
1 cup Crème fraiche
50 grams sugar
1 pinch salt
grated zest of 1/2 lemons
1 egg
For the topping
300 milliliters milk
250 grams ground Poppy seeds
75 grams sugar
1 egg
Grated zest of 1/2 lemons
100 grams chopped almonds
2 cans Apricot
1 packet vanilla pudding mix
powdered sugar (for dusting)
How healthy are the main ingredients?
Apricotalmondsugarsugarsaltlemon

Preparation steps

1.

For the yeast dough, place all ingredients in a bowl and knead well with the dough hook. Cover the dough and let stand about 30 minutes in a warm place. Knead the dough on a floured surface. Grease a baking sheet and roll the dough on it. For the topping, bring milk to a boil. Sprinkle with poppy seeds and let soak for about 30 minutes.

2.

Mix sugar, egg, lemon zest and almonds. Drain the apricots. Puree half and cut the remaining into small cubes. Mix the pudding mix with the apricot puree and the poppy seed mixture. Spread the mixture over the dough. Top with the diced apricots and let stand about 10 minutes. Bake in preheated 200°C (approximately 400°F) oven for about 30 minutes. Cool the cake. Dust with powdered sugar.