Apple-boysenberry Cake Recipe

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Apple-boysenberry Cake
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Ingredients
15
Count
Nutrition
509
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Combine first 5 ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves and syrup comes to simmer. Using slotted spoon, transfer berries to small bowl. Add half of apple slices to simmering syrup and cook until tender and just translucent, stirring occasionally, about 12 minutes. Using slotted spoon, transfer apples to sieve set over large bowl. Press apples to extract excess syrup. Reserve
  2. Syrup. Transfer apples to another bowl. Repeat cooking and draining with
  3. Remaining apples.
  4. Return berries and drained syrup to same saucepan. Boil syrup until thickened and reduced to 1 2/3 cups, about 5 minutes. Transfer boysenberry sauce to small bowl. Cover and refrigerate.
  5. Position rack in center of oven and preheat to 350F. Coat 9-inch-diameter
  6. Springform pan with 2 3/4-inch-high sides with margarine. Crumble cake onto large baking sheet. Bake until crumbs are dry and just beginning to color, about 15 minutes. Cool. Maintain oven temperature. Finely grind crumbled cake in processor.
  7. Sprinkle 1/3 of cake crumbs in bottom of prepared pan. Sprinkle 2/3 cup almonds over. Sprinkle 1/3 of macaroons over. Top with half of apple slices. Mix apricot preserves and brandy in small bowl. Spread half of apricot mixture over apples. Repeat layering with half of remaining crumbs, almonds, macaroons and margarine. Press top firmly to compact cake.
  8. Place cake on baking sheet. Bake until top is golden and cake just begins
  9. To shrink from sides of pan, covering loosely with foil for last 15 minutes if browning too quickly, about 45 minutes. Transfer cake to rack.
  10. Press top firmly to compact cake. Cool cake in pan on rack. Cover and chill overnight. (Can be prepared 2 days ahead.)
  11. Run small sharp knife around sides of pan to loosen cake. Release pan sides. Whip cream and 3 tablespoons sugar to firm peaks. Spread cream over top and sides of cake. Press additional almond slices onto sides of cake. Refrigerate at least 1 hour and up to 4 hours.
  12. Cut cake into wedges. Spoon reserved boysenberry sauce over.
  13. Serves 10 to 12.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 508.73 Kcal (2130 kJ)
Calories from fat 250.66 Kcal
% Daily Value*
Total Fat 27.85g 43%
Cholesterol 19.98mg 7%
Sodium 17.36mg 1%
Potassium 447.56mg 10%
Total Carbs 62.33g 21%
Sugars 47.19g 189%
Dietary Fiber 8.12g 32%
Protein 6.68g 13%
Vitamin C 1.5mg 2%
Vitamin A 0.1mg 3%
Iron 1.1mg 6%
Calcium 104.5mg 10%
Amount Per 100 g
Calories 142.27 Kcal (596 kJ)
Calories from fat 70.1 Kcal
% Daily Value*
Total Fat 7.79g 43%
Cholesterol 5.59mg 7%
Sodium 4.85mg 1%
Potassium 125.16mg 10%
Total Carbs 17.43g 21%
Sugars 13.2g 189%
Dietary Fiber 2.27g 32%
Protein 1.87g 13%
Vitamin C 0.4mg 2%
Iron 0.3mg 6%
Calcium 29.2mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.7
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free,
  • sodium free,
  • low cholesterol

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