Try this Bretonne apricot cake recipe, or contribute your own.
Suggest a better descriptionPut the flour, almonds, baking powder and butter into the bowl of a food processor and process until the butter is finely chopped and dispersed through the flour. Add the sugar and process again. Now add the egg yolk and process until the mixture starts to clump together. Cut a piece of cling film and lay it flat on the bench, then tip the cake dough onto this. Form the dough into a wrapped-up ball by bringing the corners of the cling film together. Put the dough in the fridge to rest for 30 minutes (you could also make it the day before you need it).
Preheat your oven to 180°C and line a 20cm round loose-bottomed tin with baking paper. Prepare the apricots by cutting in half and removing the stones. Push the rested dough into the base of the tin – it doesn’t need to be smooth but ensure it’s an even-ish thickness.
Place the apricots on top of the dough, cut-side down. Combine the sugar and cinnamon and sprinkle over the top of the apricots. Bake for 35 – 40 minutes until golden brown.
can try with other stone fruit, or super thin apples slices coated in sugar
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (379g) | ||
Recipe Makes: Servings | ||
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Calories: 221 | ||
Calories from Fat: 57 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.3g | 8 % | |
Saturated Fat 2.1g | 11 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 213mg | 66 % | |
Sodium 96.7mg | 3 % | |
Potassium 867mg | 23 % | |
Total Carbohydrate 35.7g | 10 % | |
Dietary Fiber 5.6g | 22 % | |
Sugars, other 30.1g | ||
Protein 9.3g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 221
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