Fruity Poppy Cake
(0 votes)
(0 votes)
Health Score:
59 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h.
Ready in
Calories:
301
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 301 cal. | (14 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 9 g | (36 %) | ||
| Roughage | 5.7 g | (19 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 2.6 μg | (4 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 100 μg | (33 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 442 mg | (11 %) | ||
| Calcium | 282 mg | (28 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 70 mg | |||
| Cholesterol | 40 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
16
- For the yeast dough
- 250 grams Pastry flour
- 1 packet Dry yeast
- 1 cup Crème fraiche
- 50 grams sugar
- 1 pinch salt
- grated zest of 1/2 lemons
- 1 egg
- For the topping
- 300 milliliters milk
- 250 grams ground Poppy seeds
- 75 grams sugar
- 1 egg
- Grated zest of 1/2 lemons
- 100 grams chopped almonds
- 2 cans Apricot
- 1 packet vanilla pudding mix
- powdered sugar (for dusting)
Preparation steps
1.
For the yeast dough, place all ingredients in a bowl and knead well with the dough hook. Cover the dough and let stand about 30 minutes in a warm place. Knead the dough on a floured surface. Grease a baking sheet and roll the dough on it. For the topping, bring milk to a boil. Sprinkle with poppy seeds and let soak for about 30 minutes.
2.
Mix sugar, egg, lemon zest and almonds. Drain the apricots. Puree half and cut the remaining into small cubes. Mix the pudding mix with the apricot puree and the poppy seed mixture. Spread the mixture over the dough. Top with the diced apricots and let stand about 10 minutes. Bake in preheated 200°C (approximately 400°F) oven for about 30 minutes. Cool the cake. Dust with powdered sugar.
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