Estimated Nutrition (whole recipe, rough)
Counts 3 of 6 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Sugar Substitute | 1 tbsp (12.5g) granulated | 49 |
| Apricot | 1 medium (35g) | 17 |
| Coffee | not in our table | 0 |
| Water | not in our table | 0 |
| Hazelnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 tablespoons decaffeinated instant coffee
- 2 1/2 tablespoons water, divided
- 10 large eggs, separated, at room temperature
- 1 1/4 cups plus 2 tablespoons granular sugar substitute, divided
- 3/4 cup hazelnuts, toasted and finely ground
- 1 can (15 ounces) no-sugar-added apricots, drained and rinsed
- =
Directions
1. Heat oven to 350°F. Mix coffee and 1 tablespoon hot water until smooth; set aside. With an electric mixer on medium, beat egg whites until soft peaks form. Add 1¼ cups sugar substitute, 1 tablespoon at a time, until stiff peaks form. Pour in coffee mixture; mix to combine.
2. In a large bowl, mix egg yolks and nuts to combine. Fold one-third of the whites into nut batter, then fold in the remainder. Transfer batter to an ungreased 9” springform pan; smooth top.
3. Bake 30 minutes, until cake springs back when lightly touched in center. Cool in pan on rack 5 minutes. Release side of cake with a blunt knife. Let cool about 30 minutes in pan. Release cake and cool completely.
4. In a food processor or blender, puree apricots with remaining 2 tablespoons sugar substitute and 1½ tablespoons water. Serve with cake.