Nectarine and Almond Bars

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Nectarine and Almond Bars
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
1399
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie1,399 kcal(67 %)
Protein26.41 g(27 %)
Fat91.86 g(79 %)
Carbohydrates131.96 g(88 %)
Sugar added50.4 g(202 %)
Roughage11.1 g(37 %)
Vitamin A487.75 mg(60,969 %)
Vitamin E21.11 mg(176 %)
Vitamin B₁0.33 mg(33 %)
Vitamin B₂1.11 mg(101 %)
Niacin8.79 mg(73 %)
Vitamin B₆0.14 mg(10 %)
Folate47.95 μg(16 %)
Pantothenic acid0.62 mg(10 %)
Biotin48.48 μg(108 %)
Vitamin B₁₂0.11 μg(4 %)
Vitamin C7.75 mg(8 %)
Potassium1,039.12 mg(26 %)
Calcium269.67 mg(27 %)
Magnesium223.32 mg(74 %)
Iron5.54 mg(37 %)
Iodine0.51 μg(0 %)
Zinc2.77 mg(35 %)
Saturated fatty acids34.94 g
Cholesterol135.73 mg

Ingredients

for
12
For the cake base
250 grams
200 grams
250 grams
200 grams
ground almonds
For the filling and topping
100 grams
1 tablespoon
4

Preparation steps

1.

For the base: Melt the butter over low heat then transfer to a mixing bowl.

2.

Brush some of the butter over a 26 cm (approximately 10-inch) springform pan to coat. Preheat the oven to 200°C (approximately 400°F).

3.

Add the sugar, flour and ground almonds to the butter in the bowl and chop with a pastry blender (or butter knife) until crumbly.

4.

Transfer 1/2 of the crumble to the springform pan and press firmly into the base. For the filling and topping: Sprinkle with 1/2 of the sliced almonds and then dust with the cornstarch.

5.

Rinse the nectarines, cut in half and pit. Cut each half into 8 thin wedges then arrange in the pan, overlapping slightly.

6.

Sprinkle the remaining crumble and sliced almonds over the nectarines and bake for 30 minutes. Let cool before serving.