Mini Bundt Cakes with Apricot Puree

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Mini Bundt Cakes with Apricot Puree
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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)
Calorie1,224 cal.(58 %)
Protein42 g(43 %)
Fat89 g(77 %)
Carbohydrates63 g(42 %)
Sugar added24 g(96 %)
Roughage19.3 g(64 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.6 μg(3 %)
Vitamin E38.1 mg(318 %)
Vitamin K4.1 μg(7 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.6 mg(55 %)
Niacin14.4 mg(120 %)
Vitamin B₆0.2 mg(14 %)
Folate292 μg(97 %)
Pantothenic acid1.9 mg(32 %)
Biotin15.8 μg(35 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C8 mg(8 %)
Potassium1,355 mg(34 %)
Calcium166 mg(17 %)
Magnesium340 mg(113 %)
Iron6.5 mg(43 %)
Iodine8 μg(4 %)
Zinc5.5 mg(69 %)
Saturated fatty acids14.1 g
Uric acid148 mg
Cholesterol83 mg
Complete sugar38 g

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
How healthy are the main ingredients?
almondApricotsugarsugarsaltegg

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.

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