Apple Cake with Rosemary
Nutritional values
(Percentage of daily recommendation)
| Calorie | 5,097 cal. | (243 %) | ||
| Protein | 101 g | (103 %) | ||
| Fat | 285 g | (246 %) | ||
| Carbohydrates | 529 g | (353 %) | ||
| Sugar added | 201 g | (804 %) | ||
| Roughage | 47.6 g | (159 %) |
| Vitamin A | 2.2 mg | (275 %) | ||
| Vitamin D | 9 μg | (45 %) | ||
| Vitamin E | 60.6 mg | (505 %) | ||
| Vitamin K | 96.5 μg | (161 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 1.6 mg | (145 %) | ||
| Niacin | 30.3 mg | (253 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 329 μg | (110 %) | ||
| Pantothenic acid | 6.7 mg | (112 %) | ||
| Biotin | 114.8 μg | (255 %) | ||
| Vitamin B₁₂ | 4.7 μg | (157 %) | ||
| Vitamin C | 136 mg | (143 %) | ||
| Potassium | 3,508 mg | (88 %) | ||
| Calcium | 637 mg | (64 %) | ||
| Magnesium | 531 mg | (177 %) | ||
| Iron | 14.8 mg | (99 %) | ||
| Iodine | 67 μg | (34 %) | ||
| Zinc | 11.8 mg | (148 %) | ||
| Saturated fatty acids | 122.5 g | |||
| Uric acid | 335 mg | |||
| Cholesterol | 1,313 mg | |||
| Complete sugar | 359 g |
Ingredients
- Ingredients
- butter (for greasing)
- Pastry flour (for dusting the pan)
- 180 grams butter
- 160 grams sugar
- 2 Tbsps Vanilla sugar
- 4 eggs
- 1 pinch salt
- 200 grams Pastry flour
- 160 grams ground almonds
- ½ tsp finely chopped rosemary
- 2 tsps Baking powder
- 120 milliliters milk
- 5 Apple (such as boskop)
- 2 Tbsps lemon juice
- 4 Tbsps Apricot jam
- 2 Tbsps toasted slivered almonds
- 1 Tbsp rosemary (leaves)
Preparation steps
Preheat the oven to 180°C (approximately 350°F). Grease the springform pan with butter and dust with flour.
In a bowl, beat the butter with the sugar and vanilla sugar until light and fluffy. Beat the eggs in 1 at a time. Beat in the salt. In a separate bowl, stir the flour with the ground almonds, rosemary and baking powder. Alternately, stir the flour mixture and milk into the butter butter until thoroughly combined. Pour batter into the springform pan and smooth top.
Peel the apples, cut in half, and core. Slice each apple half so it looks like an accordion, by cutting through without slicing completely through the bottom. Drizzle the apples with the lemon juice. Distribute the apple halves over the cake batter. Bake until a toothpick inserted comes out clean, about 50 minutes.
Remove the cake from the oven and allow to cool. Warm the apricot jam and brush over the cake. Sprinkle the cake with the slivered almonds and rosemary, and allow to dry. Serve slices garnished with whipped cream or vanilla ice cream if desired.
