Photo: Sorin Gheorghita
Apricot & almond Bakewell
10 ingredients
20 min
Serves 4
openrecipes
A winning combination of sweet pastry with a sharp compote
Estimated Nutrition (whole recipe, rough)
872
Calories
37g
Protein
19g
Fat
136g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Honey | 1 tbsp (21g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Apricot | 1 medium (35g) | 17 |
| Almond | 1 almond (1.2g) | 7 |
| Pastry | not in our table | 0 |
| Cake | 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
- 400g sweet shortcrust pastry
- 140g self-raising flour , plus a little extra for dusting
- 200g butter , softened
- 140g ground almonds
- 140g golden caster sugar
- 3 eggs , beaten
- 1 x 600ml jar apricot compote (I used Bonne Maman)
- 1 tbsp flaked almonds
- icing sugar, Greek yogurt and clear honey , to serve
- 140g Madeira cake
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes