Apple-almond-cake

For 12 pieces
  • fat
  • 500 g peeled, halved, pitted apples (4–5 pieces)
  • 2–3 EL lemon juice
  • 1⁄2 Vanilla pod
  • 3 Eggs (Gr. M)
  • 75 g + 1 tbsp diabetic sweetness
  • Salt
  • 150 g flour
  • 1 TL baking powder
  • 100 ml Oil
  • 2 EL (20 g) almond flakes
  • 2 EL Apricot jam
35 minutes
light
1.
Springform pan (26 cm Ø) grease. Quarter the apples and cut into several times on the curved side or score with a fork. Drizzle with lemon juice.
2.
Cut open the vanilla pod, scrape out the pulp. Beat the eggs, 75 g sweetness, vanilla pulp and a pinch of salt for about 8 minutes until creamy. Mix the flour and baking powder, sieve on top and stir in. Pour in oil and stir in.
3.
Spread the dough into the pan. Spread the apples close together. In the preheated oven (electric stove: 175 ° C / convection:150 ° C / gas: level 2) Bake for 35–40 minutes.
4.
Roast the almonds until golden brown. Warm up the jam. Remove the cake and brush with jam. Scatter the almonds on top. Let the cake cool down. Dust with 1 tablespoon of sweetness. Whipped cream tastes good with it.
1 piece approx:
  • 210 kcal
  • 4 g protein
  • 11 g fat
  • 22 g carbohydrates

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