Almond Cake
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
4022
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 4,022 cal. | (192 %) | ||
| Protein | 123 g | (126 %) | ||
| Fat | 286 g | (247 %) | ||
| Carbohydrates | 231 g | (154 %) | ||
| Sugar added | 180 g | (720 %) | ||
| Roughage | 43.1 g | (144 %) |
more nutritional values
| Vitamin A | 2.3 mg | (288 %) | ||
| Vitamin D | 9.2 μg | (46 %) | ||
| Vitamin E | 62.8 mg | (523 %) | ||
| Vitamin K | 59.8 μg | (100 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 2.5 mg | (227 %) | ||
| Niacin | 32.3 mg | (269 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 467 μg | (156 %) | ||
| Pantothenic acid | 8.2 mg | (137 %) | ||
| Biotin | 82.1 μg | (182 %) | ||
| Vitamin B₁₂ | 6.5 μg | (217 %) | ||
| Vitamin C | 162 mg | (171 %) | ||
| Potassium | 3,184 mg | (80 %) | ||
| Calcium | 854 mg | (85 %) | ||
| Magnesium | 653 mg | (218 %) | ||
| Iron | 17.3 mg | (115 %) | ||
| Iodine | 68 μg | (34 %) | ||
| Zinc | 13 mg | (163 %) | ||
| Saturated fatty acids | 111.9 g | |||
| Uric acid | 189 mg | |||
| Cholesterol | 1,291 mg | |||
| Complete sugar | 231 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the dough
- 200 grams sweet almonds (half / half-milled and chopped)
- 4 eggs
- 350 grams cream cheese
- 80 grams sugar
- 2 lemons (Zest and juice)
- 150 milliliters Whipped cream
- For the sauce
- 400 grams frozen Raspberries (thawed)
- 100 grams sugar
Preparation steps
1.
Preheat oven to 175°C (approximately 350°F). Grease a baking dish with a 20-24 cm (approximately 9 inch) diameter. Thinly cover with 2 tablespoons of almonds. For the dough, place all ingredients in a bowl and mix with an electric hand mixer until smooth. Pour into baking dish and bake for 35-40 minutes or until golden brown. For the sauce, stir 2/3 of the berries with sugar. Puree remaining berries and combine with whole berries in a small bowl.
2.
Remove cake from oven, cool and cut into 6 pieces. Serve warm with raspberry sauce.
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