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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Danish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 190C/375F/Gas mark 5. Grease a 23cm loose-boittomed cake tin. | 2. Cream together the butter and muscovado sugar until light and fluffy. Gradually add the eggs, a little at a time. Fold in the ground almonds, flour and baking powder, then gently stir in the milk to make a butter. Pour the cake mixure into the prepared tin. Scatter the prunes on top of the cake mixture. Mix the walnuts and caster sugar together and sprinkle these over the prunes. | 3. Core the apples and thinly slice into wedges - place these over the walnuts and bake in the oven for 40 minutes. Remove the cake from the oven and scatter over the remaing cubes of butter, cinnamon and remaining sugar. Bake for another 15 minutes until a knife inserted into the cake comes out clean. Serve cut into wedges with a dollop of creme fraiche. | 4. Per Serving 444 kcalories, protein 6.3g carbohydrate 45.8g fat 27.9g saturated fat 11.2g, fibre 3.2g, sugar 37.6g, salt 0.2g. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	125		softened	10687.5	491.0625	333.9375	900.0
muscovado sugar	165	g		146.85	0.0	32.67	0.825
egg	2			143.0	0.72	12.56	9.51
almond	100	g	ground	884.0	0.0	0.0	100.0
self raising flour	80			146.85	0.0	32.67	0.825
baking powder	1/2	teaspoon		1.219	0.6371	0.0	0.0
milk	125			18605.0	1457.9	960.75	997.35
prune	125		chopped	30712.5	8131.5	254.475	58.5
walnut	50		chopped	96356.0	0.0	0.0	10900.0
caster sugar	2	tablespoons		146.85	0.0	32.67	0.825
dessert apple	2			-	-	-	-
butter	25		chilled cut	10687.5	491.0625	333.9375	900.0
cinnamon	1	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.