Apple-apricot-almond cake

For 16 pieces
  • 200 g dried apricots
  • 1 untreated lemon
  • 500 g Apples
  • 25 g Almond kernels with skin
  • 250 g Butter or margarine
  • 250 ml Pear syrup (from the health food store)
  • 1 pinch Salt
  • 4 Eggs (size M)
  • 225 g flour
  • 1 TL Baking powder
  • 100 g ground almonds
  • 1 TL Icing sugar
  • fat
90 minutes
Roughly chop the apricots. Wash the lemon thoroughly, finely grate the peel. Halve the lemon and squeeze out the juice. Peel and quarter the apples and cut out the cores. Cut the apple quarters into thin wedges.
Mix the apples, apricots, lemon zest and juice. Roughly chop the almonds. Beat the fat with the whisk of the hand mixer until frothy. Add the thick pear juice, salt and eggs and stir in. Mix the flour and baking powder, pour over the fat syrup and stir everything together.
Halve the dough, stir in one half of the ground almonds. Place in a greased springform pan (26 cm Ø) and pull up the edge approx. 2 cm with a tablespoon. Fold the apple and apricot mixture into the rest of the batter, place on top of the almond batter in the springform pan, smooth out and sprinkle the chopped almonds on the edge.
Bake in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 1 hour. Cover with parchment paper after 45 minutes. Take the cake out of the oven, remove it from the springform pan, let it cool down and dust the edge of the cake with powdered sugar before serving.
Whipped cream tastes good with it.
1 piece approx:
  • 340 kcal
  • 1430 kJ
  • 6 g protein
  • 19 g fat
  • 30 g carbohydrates


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