Basil Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,043 cal. | (145 %) | ||
| Protein | 153 g | (156 %) | ||
| Fat | 205 g | (177 %) | ||
| Carbohydrates | 146 g | (97 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.3 g | (28 %) |
| Vitamin A | 3 mg | (375 %) | ||
| Vitamin D | 12.2 μg | (61 %) | ||
| Vitamin E | 14.1 mg | (118 %) | ||
| Vitamin K | 49.3 μg | (82 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 3.2 mg | (291 %) | ||
| Niacin | 37.5 mg | (313 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 403 μg | (134 %) | ||
| Pantothenic acid | 10.6 mg | (177 %) | ||
| Biotin | 122.5 μg | (272 %) | ||
| Vitamin B₁₂ | 12.3 μg | (410 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 1,772 mg | (44 %) | ||
| Calcium | 2,054 mg | (205 %) | ||
| Magnesium | 177 mg | (59 %) | ||
| Iron | 14.8 mg | (99 %) | ||
| Iodine | 147 μg | (74 %) | ||
| Zinc | 15.3 mg | (191 %) | ||
| Saturated fatty acids | 109.3 g | |||
| Uric acid | 114 mg | |||
| Cholesterol | 1,713 mg | |||
| Complete sugar | 28 g |
Preparation steps
For the crust, mix the flour and salt. Form a mound and create a hole in the middle. Crack egg into the hole and cut in butter. Mix with a fork or pastry blender. Knead into a smoth dough until no longer sticky, adding flour as needed. Shape into a ball, cover in plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 180 ° C (approximately 350 ° F).
Rinse basil, shake dry and coarsely chop the leaves. Peel the onion and chop finely.
Separate the eggs whites from yolks. Mix the yolks with the cheeses and basil mix. Season with salt, pepper and nutmeg. Beat the egg whites and fold in.
Put the dough on a floured surface and roll out slightly larger than the shape of the pan. Press into greased baking pan. Pour in filling. Bake in oven for about 1 hour. If the crust starts to become too dark, cover with aluminum foil.
Remove from oven, allow to cool a little and release it from the pan. Cut into pieces and serve hot.
