Almond Cake
(0 votes)
(0 votes)
Health Score:
56 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
267
calories
Calories
Nutritional values
1 springform pan contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 267 cal. | (13 %) | ||
| Protein | 8.02 g | (8 %) | ||
| Fat | 14.2 g | (12 %) | ||
| Carbohydrates | 30.13 g | (20 %) | ||
| Sugar added | 12.23 g | (49 %) | ||
| Roughage | 3.08 g | (10 %) |
more nutritional values
| Vitamin A | 70.67 mg | (8,834 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.53 mg | (46 %) | ||
| Vitamin B₁ | 0.05 mg | (5 %) | ||
| Vitamin B₂ | 0.38 mg | (35 %) | ||
| Niacin | 2.18 mg | (18 %) | ||
| Vitamin B₆ | 0.08 mg | (6 %) | ||
| Folate | 26.45 μg | (9 %) | ||
| Pantothenic acid | 0.51 mg | (9 %) | ||
| Biotin | 19.84 μg | (44 %) | ||
| Vitamin B₁₂ | 0.32 μg | (11 %) | ||
| Vitamin C | 9.79 mg | (10 %) | ||
| Potassium | 215.67 mg | (5 %) | ||
| Calcium | 86.02 mg | (9 %) | ||
| Magnesium | 62.03 mg | (21 %) | ||
| Iron | 1.34 mg | (9 %) | ||
| Iodine | 24.86 μg | (12 %) | ||
| Zinc | 1.05 mg | (13 %) | ||
| Saturated fatty acids | 1.89 g | |||
| Cholesterol | 141.76 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- For the cake
- 8 egg yolks
- 150 grams powdered sugar
- 150 grams ground almonds
- 2 heaping tsps cinnamon
- ¼ tsp Ground clove
- 1 lemon (juiced and zested)
- 5 egg whites
- butter (for springform pan)
- cookie crumb (for springform pan)
- For decoration
- 200 grams Apricot jam
- 100 grams slivered almonds
- Chocolate
- 1 Orange (zested)
- powdered sugar
Preparation steps
1.
Beat egg yolks with powdered sugar until fluffy. Add almonds, spices, lemon juice and zest and continue beating for few more minutes. Beat egg whites until stiff and fold in 2 - 3 tablespoons into egg yolk mixture. Carefully fold the rest of egg whites. Butter springform pan and sprinkle with biscuit crumbs. Pour batter into the pan, smooth and bake in preheated oven at 180°C (approximately 350°F) for about 40 minutes. Remove and let cool.
2.
Heat apricot jam and strain through a sieve. Pour jam over cake and sprinkle with flaked almonds. Garnish with grated chocolate and orange zest, dust with powdered sugar. Serve.
