Autumn Frangipane Cake

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Autumn Frangipane Cake
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
333
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie333 kcal(16 %)
Protein4.61 g(5 %)
Fat19.9 g(17 %)
Carbohydrates34.81 g(23 %)
Sugar added16.77 g(67 %)
Roughage2.47 g(8 %)
Vitamin A183.5 mg(22,938 %)
Vitamin D0.67 μg(3 %)
Vitamin E3.56 mg(30 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.22 mg(20 %)
Niacin1.37 mg(11 %)
Vitamin B₆0.03 mg(2 %)
Folate41.63 μg(14 %)
Pantothenic acid0.11 mg(2 %)
Biotin3.91 μg(9 %)
Vitamin B₁₂0.45 μg(15 %)
Vitamin C2.55 mg(3 %)
Potassium127.62 mg(3 %)
Calcium60.67 mg(6 %)
Magnesium22.55 mg(8 %)
Iron0.82 mg(5 %)
Iodine20 μg(10 %)
Zinc0.33 mg(4 %)
Saturated fatty acids10.15 g
Cholesterol99.04 mg

Ingredients

for
6
Ingredients
½ cup self-rising flour (sifted)
¼ cup ground almonds
½ cup superfine caster sugar
½ cup butter (softened)
2 large eggs
1 teaspoon Almond extract
2 Pear (peeled, cored and diced)
powdered sugar (to dust)
How healthy are the main ingredients?
almondeggPear

Preparation steps

1.
Preheat the oven to 190°C (170 fan) | 375°F | gas 5 and grease and line a 23 cm round cake tin.
2.
Combine the flour, ground almonds, sugar, butter, eggs and almond essence in a bowl and whisk together for 2 minutes or until smooth.
3.
Fold in the chopped pears and spoon into the prepared tin then bake for 30 - 35 minutes. Test with a wooden toothpick, if it comes out clean, the cake is done. Transfer the cake to a wire rack and leave to cool completely before dusting with icing sugar.