Nectarine and Almond Bars
(Percentage of daily recommendation)
| Calorie | 468 cal. | (22 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 17 g | (68 %) | ||
| Roughage | 4.3 g | (14 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 7.1 mg | (59 %) | ||
| Vitamin K | 1.5 μg | (3 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 15 μg | (5 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 0.8 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 296 mg | (7 %) | ||
| Calcium | 27 mg | (3 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 12.4 g | |||
| Uric acid | 26 mg | |||
| Cholesterol | 46 mg | |||
| Complete sugar | 23 g |
Ingredients
- For the cake base
- 250 grams butter
- 200 grams sugar
- 250 grams Pastry flour
- 200 grams ground almonds
- For the filling and topping
- 100 grams slivered almonds
- 1 Tbsp cornstarch
- 4 Nectarine
Preparation steps
For the base: Melt the butter over low heat then transfer to a mixing bowl.
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).
Add the sugar, flour and ground almonds to the butter in the bowl and chop with a pastry blender (or butter knife) until crumbly.
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.
Rinse the nectarines, cut in half and pit. Cut each half into 8 thin wedges then arrange in the pan, overlapping slightly.
Sprinkle the remaining crumble and sliced almonds over the nectarines and bake for 30 minutes. Let cool before serving.