Swedish Almond Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 320 cal. | (15 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 14 g | (56 %) | ||
| Roughage | 1.6 g | (5 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 1.4 μg | (2 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 10 μg | (3 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 1.7 μg | (4 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 124 mg | (3 %) | ||
| Calcium | 27 mg | (3 %) | ||
| Magnesium | 27 mg | (9 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 11.2 g | |||
| Uric acid | 11 mg | |||
| Cholesterol | 70 mg | |||
| Complete sugar | 15 g |
Ingredients
- For the shortcrust
- 150 grams Pastry flour
- Baking powder
- 75 grams sugar
- 1 packet Vanilla sugar
- 1 egg yolk
- 100 grams butter
- For the topping
- 100 grams butter
- 125 grams ground almonds
- 4 drops Almond extract
- 75 grams sugar
- 1 packet Vanilla sugar
- 100 milliliters Whipped cream
- also
- 75 grams Apricot jam
Preparation steps
For the shortcrust, mix flour with baking powder, sugar and vanilla in a bowl. Add egg yoks and butter in pieces. Chop ingredients together with a knife until crumbly. Then knead quickly with hands into a smooth dough.
Roll out 2/3 of the dough and press into a greased springform pan measuring 26 cm (approximately 10 inches) in diameter. Add springform ring. Roll out remaining dough and use to form a border about 1 cm (approximately 1/2 inch) tall. Prick dough several times with a fork and chill for 1 hour.
For the topping, melt butter and add remaining ingredients. Cook while stirring for 2 minutes.
Spread hot topping over dough. Bake in a preheated oven at 200°C (approximately 400°F) (fan: 180°C, gas mark 3-4) for 20-30 minutes. Press apricot jam through a sieve and drizzle over warm cake. Cool, slice and serve.
