Apricot and Almond Bars
Nutritional values
(Percentage of daily recommendation)
| Calorie | 254 cal. | (12 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 2.4 g | (8 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 2.9 μg | (5 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 5.9 μg | (13 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 288 mg | (7 %) | ||
| Calcium | 75 mg | (8 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 32 mg | |||
| Cholesterol | 20 mg | |||
| Complete sugar | 12 g |
Ingredients
- For the topping
- 750 grams Apricot
Preparation steps
For the topping, rinse the apricots, drain, halve and remove the pits. Cook the apricots in 250 ml (approximately 1 cup) of water for about 5 minutes and drain well, reserving the liquid.
For the dough, mix together the flour, yeast, 40 grams (approximately 2 tablespoons) of sugar, lemon zest, softened butter, egg and lukewarm milk. Knead to make a smooth dough. Cover and let sit for about 20 minutes in a warm place. Knead the dough again and roll out and place in a greased baking pan, cover and let rise.
Meanwhile, stir together 100 ml (approximately 1/2 cup) milk, 60 grams (approximately 2 1/2 tablespoons) sugar and the pudding powder until smooth. Bring 900 ml (approximately 4 cups) of milk and grated marzipan to a boil, then remove from the heat. Stir in the pudding mixture and return to the heat, then add the chopped almonds.
Let the mixture cool slightly, stirring occasionally. Spread on the dough. Distribute the apricots over the surface in diagonal stripes with the skin side down. Place 1 almond on top of each apricot. Bake in a preheated oven at 200°C (approximately 400°F, gas mark 3) for about 30 minutes.
Prepare the glaze according to the package instructions with the apricot cooking liquid. Pour on the cake and sprinkle with pistachios. Allow to set, cut into bars and serve.
