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Moroccan apple pie
Apple pie with dates, saffron, cardamom, cane sugar and almond shavings.
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Ingredients
- 1 press orange
- 400 g self raising flour
- 200 g light brown caster sugar
- 250 g unsalted butter or margarine
- 1 medium sized egg
- 1 mespoint salt
- G saffron bag of 0.05 g
- 4 elstar apple
- 3 tl ground cinnamon
- 1 tl ground cardamom
- 2 el cane sugar
- 250 g fresh dates
- 55 g almond shavings container of 55 g
- 1 el powdered sugar
Kitchen Stuff
Directions
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Clean the orange.
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Grate the orange zest of the orange and squeeze out the fruit.
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Mix the self-raising flour with the fingertips and butter in a bowl with your fingertips.
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Beat the egg.
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Add the beaten egg, salt and orange zest to the bowl.
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Knead the dough into a ball and leave covered in the refrigerator for 30 minutes covered with cling film.
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Meanwhile, season the saffron in the orange juice.
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Peel the apples, remove the core and cut into 1 x 1 cm cubes.
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Put them in a bowl, pour the saffron orange juice over it and mix with the cinnamon powder, cardamom and cane sugar.
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Preheat the oven to 175 ° C.
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Line a baking sheet with baking paper.
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Roll out the dough with the rolling pin on a baking sheet sprinkled with flour and into a piece of ½ cm thick.
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Roll the dough around the rolling pin and roll out on the baking sheet.
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Remove the seeds from the dates and cut them into pieces.
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Divide the dates and apple cubes over the dough and press lightly. Sprinkle the almond shavings over it.
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Fry the cake in the middle of the oven for about 40 minutes and until tender.
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Allow the cake to cool for 30 minutes. Mix the cinnamon with the icing sugar and sprinkle over the cake.
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Nutrition
330Calories
Sodium5% DV110mg
Fat23% DV15g
Protein8% DV4g
Carbs14% DV43g
Fiber8% DV2g
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