Almond sponge cake with orange

90 min
Suitable for vegetarians
Type of dish: Pastries
Temperature: Room temperature
Seasonal period: All year
Allergens:
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Traces of sulfites
Traces of sulfites
Ingredients for 5 portions
Ingredients for portions/units
Dried apricots 0.5 kg
Oranges 2.5 kg
Butter 0.5 kg
Icing sugar 0.5 kg
Eggs 15.0 ud
Plain flour 0.25 kg
Raising agent 10.0 g
Ground almond 0.875 kg
Vanilla flavour 2.5 g
Slivered almonds 0.1 kg
Icing sugar 0.05 kg
Elaboration
  • Preheat the oven to 180 ºC.
  • Grease and flour the mold if necessary.
  • Chop the dried apricots and boil in a saucepan together with the orange juice for 5 minutes. Leave to cool and set aside.
  • Cream the butter at room temperature, the sugar and the eggs.
  • Add the flour and raising agent. Mix.
  • Add the ground almond, the vanilla essence and the chopped apricots with the orange juice.
  • Pour the mixture into the mold and smooth. Do not fill more than 3/4 of its capacity.
  • Spread the slivered almonds on the surface.
  • Bake 40-50 minutes.
  • Let cool.
  • Sprinkle icing sugar over the top.
Nutritional information (1 portion)
Energy
3160.13
kcal
Carbohydrates
231.07
g
Proteins
74.41
g
Lipids
208.55
g
Fiber 33.46 g
Saturates 51.46 g
Monounsaturated fatty acids 35.83 g
Polyunsaturated fatty acids 7.48 g
Cholesterol 919.04 mg
Calcium 392.03 mg
Iron 10.2 mg
Zinc 4.39 mg
Vitamin A 1315.09 ug
Vitamin C 196.5 g
Folic acid 255.01 ug
Salt (Sodium) 309.45 mg
Sugars 183.44 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.