Almond Cranberry Pound Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 246 cal. | (12 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 1.7 g | (6 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 5.6 μg | (9 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 18 μg | (6 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 5.3 μg | (12 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 143 mg | (4 %) | ||
| Calcium | 33 mg | (3 %) | ||
| Magnesium | 20 mg | (7 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 17 mg | |||
| Cholesterol | 73 mg | |||
| Complete sugar | 15 g |
Ingredients
- For the choux dough
- 125 milliliters water
- 30 grams Margarine
- 70 grams Pastry flour
- 25 grams cornstarch
- 3 eggs
- 1 generous pinch Baking powder
- For the batter
- 125 grams Margarine
- 150 grams sugar
- 1 packet Vanilla sugar
- 3 drops Almond extract
- 3 eggs
- 200 grams Pastry flour
- 1 packet Baking powder
- 100 grams ground almonds
- For the filling
- 100 grams raisins
- 4 Tbsps Rum
- 1 jar lingonberry (175 grams)
- powdered sugar (for dusting)
Preparation steps
For the filling, soak the raisins in rum. Drain the lingonberries in a colander.
For the choux, bring the water and margarine to a boil in a saucepan. Stir together the flour and cornstarch, add to the saucepan and stir vigorously until the mixture forms a ball. Transfer the dough to a bowl and stir the eggs in one at a time, incorporating well after each addition. Mix in the baking powder.
For the batter, beat the margarine until creamy. Gradually add sugar, vanilla, almond extract and egg. Stir together the flour and baking powder and sift over the batter. Add the almonds and stir until just combined. Add the choux dough and stir until smooth. Fold in the rum raisins and cranberries. Pour the mixture into a greased bundt cake pan. Bake in an oven preheated to 180°C (gas mark 2-3, fan: 160 degrees) (approximately 350°F) for 50-55 minutes.
Let the cake rest in the pan for 10 minutes in the cake pan. Then unmold on a wire rack and let to cool. Dust with powdered sugar before serving.
