Recipes from Italy · by Silvana Nava
Apricot Almond Cake Recipe
NUTRITION · PER SERVING70M COOK
CAL 18%·PRO 17%
CARBS 38G42% OF CAL
2G FIBER0G ADDED0G INTRINSIC19G OTHER17G TOTAL SUGAR
FAT 20G50% OF CAL
8G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A soft cake base with almond flour and whole almonds mixed into the batter, topped with fresh apricot slices and more almonds. Light and subtly flavored. A delicate summer dessert when apricots are ripe.
dessertitalianbaked good⚙️ food processor🥧 baking dish🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 8- 200 g flour (1 cup)
- 100 g almond flour (½ cup, or chopped whole almonds reduced to flour)
- 100 gr granulated sugar (½ cup)
- 115 g unsalted butter (1 stick, at room temperature)
- 100 ml milk (½ cup, at room temperature)
- 2 eggs
- ½ lemon (zest)
- 16 g baking powder (4 teaspoons)
- 7 apricots
- 1 pinch salt
At a glance
PER SERVING · TIME 70M
CAL 18%·PRO 17%
CARBS 38G42% OF CAL
2G FIBER0G ADDED0G INTRINSIC19G OTHER17G TOTAL SUGAR
FAT 20G50% OF CAL
8G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 45m
- Sodium
- 45mg
- Total sugar
- 17g
- Added sugar
- ≥12g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 230mg
- Calcium
- 64mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 45MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.