Sunken apricot cake with potatoes (diabetics)
easy
60 mins
60 mins
Ingredients
- 400 g Potatoes
- 600 g (à 370 ml; suitable for diabetics) peeled and pitted apricots or 2 glasses
- 7 Eggs (size M)
- 210 g Syrup
- 7-10 Tbsp juice and grated zest of 1 untreated lemon
- 150 g ground almonds (without skin)
- 45 g Breadcrumbs
- 3 TSP Baking Powder
- 7-10 Tbsp Salt
- 30 g flaked almonds
- 7-10 Tbsp Grease
Directions
- 1
Wash the potatoes and cook in boiling water for about 20 minutes. Drain, rinse with cold water and peel. Grate potatoes finely and let them cool down. In the meantime drain fruits from the jar and dab dry. Separate the eggs.
- 2
Put the egg whites in a cool place. Mix egg yolk, 200 g syrup, lemon peel and lemon juice for about 5 minutes with the whisk of the hand mixer. Stir in grated potatoes, ground almonds, breadcrumbs and baking powder. Beat the egg white with 1 pinch of salt until stiff, fold in carefully. Grease the fat pan of the oven (32 x 39 cm). Fill in the dough, smooth it down and spread apricots on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 35 minutes. Take out, glaze the apricots with 10 g syrup and let them cool down. Roast almond flakes in a pan without fat until golden brown.
- 3
Grease the fat pan of the oven (32 x 39 cm). Fill in the dough, smooth it down and spread apricots on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 35 minutes. Take out, glaze the apricots with 10 g syrup and let them cool down. Roast almond flakes in a pan without fat until golden brown. Sprinkle the cake with it and cut into pieces
- 4
1 hour waiting time / 1 1/2 BE
Nutrition Facts
130 kcal
14 g
6 g
4 g
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