Easter Bunny Cake

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Easter Bunny Cake
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Health Score:
48 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
554
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie554 cal.(26 %)
Protein7 g(7 %)
Fat31 g(27 %)
Carbohydrates62 g(41 %)
Sugar added28 g(112 %)
Roughage1 g(3 %)
Vitamin A0.3 mg(38 %)
Vitamin D1.4 μg(7 %)
Vitamin E1.4 mg(12 %)
Vitamin K5.4 μg(9 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin1.7 mg(14 %)
Vitamin B₆0 mg(0 %)
Folate29 μg(10 %)
Pantothenic acid0.6 mg(10 %)
Biotin9.2 μg(20 %)
Vitamin B₁₂0.7 μg(23 %)
Vitamin C4 mg(4 %)
Potassium107 mg(3 %)
Calcium35 mg(4 %)
Magnesium11 mg(4 %)
Iron1 mg(7 %)
Iodine6 μg(3 %)
Zinc0.9 mg(11 %)
Saturated fatty acids18.8 g
Uric acid13 mg
Cholesterol209 mg
Complete sugar29 g

Ingredients

for
8
Ingredients
softened butter (for the pan)
soft breadcrumbs (for the pan)
1 organic lemon
150 grams Pastry flour
150 grams cornstarch
1 tsp Baking powder
250 grams butter
225 grams sugar
5 eggs
How healthy are the main ingredients?
sugarlemonegg

Preparation steps

1.

Preheat the oven to 160°C (approximately 320°F). Grease bunny shaped pan (about 12 cm or approximately 5 inches deep) and sprinkle with breadcrumbs.

2.

Rinse the lemon in hot water, pat dry, finely grate the zest and press out the juice. Mix the flour with the cornstarch and baking powder in a bowl. Melt the butter in a small saucepan. Break the eggs into a mixing bowl, add the sugar and beat until fluffy with an electric mixer. Mix in the lemon juice and zest. Alternate mixing in the melted butter and the flour mixture, and stir into the egg cream mixture until a flexible, smooth dough is formed. Pour the mixture into the pan, filling and bake until golden brown, for about 25 minutes (or until a toothpick inserted comes out clean).

3.

Remove from oven, let cool briefly and turn out onto a wire rack to cool completely before serving.