Mini Bundt Cakes with Apricot Puree
(1 vote)
(1 vote)
Health Score:
44 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
1224
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,224 cal. | (58 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 89 g | (77 %) | ||
| Carbohydrates | 63 g | (42 %) | ||
| Sugar added | 24 g | (96 %) | ||
| Roughage | 19.3 g | (64 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 38.1 mg | (318 %) | ||
| Vitamin K | 4.1 μg | (7 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 14.4 mg | (120 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 292 μg | (97 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 15.8 μg | (35 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 1,355 mg | (34 %) | ||
| Calcium | 166 mg | (17 %) | ||
| Magnesium | 340 mg | (113 %) | ||
| Iron | 6.5 mg | (43 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 5.5 mg | (69 %) | ||
| Saturated fatty acids | 14.1 g | |||
| Uric acid | 148 mg | |||
| Cholesterol | 83 mg | |||
| Complete sugar | 38 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- For the cake
- 250 grams Pastry flour
- 125 milliliters lukewarm milk
- Yeast
- 80 grams sugar
- 1 salt
- 2 medium eggs
- 100 grams softened butter
- 1150 grams chopped almonds
- 100 grams diced Candied lemon
- For the apricot puree
- 2 Tbsps sugar
- 2 Tbsps water
- 4 Tbsps Apricot liqueur
- 1 can Apricot
Preparation steps
1.
For the cake, place the flour in a bowl. Create a well in the middle. Mix the milk, the crumbled yeast and 1 teaspoon sugar; pour into thr well. Let rest for 10 minutes. Mix the remaining sugar, salt, eggs and butter into the dough. Sprinkle the dough with flour, then leave to rise for 30 minutes. Fold in the almonds and candied lemon. Pour the mixture into buttered mini bundt pans and let rest another 10 minutes.
Preheat the oven to 200°C (approximately 400°F). Bake the cakes for 25-30 minutes. Mix the sugar and water in a saucepan and cook to form a golden caramel. Add the apricot liqueur and continue to cook. Drain the apricots, add to the caramel and puree. Serve the cakes and puree together.
