Blueberry Cakes
(0 votes)
(0 votes)
Health Score:
56 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
8359
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 8,359 cal. | (398 %) | ||
| Protein | 408.91 g | (417 %) | ||
| Fat | 434.79 g | (375 %) | ||
| Carbohydrates | 713.16 g | (475 %) | ||
| Sugar added | 51.04 g | (204 %) | ||
| Roughage | 2.04 g | (7 %) |
more nutritional values
| Vitamin A | 5,975.5 mg | (746,938 %) | ||
| Vitamin D | 161.3 μg | (807 %) | ||
| Vitamin E | 14.62 mg | (122 %) | ||
| Vitamin B₁ | 6.03 mg | (603 %) | ||
| Vitamin B₂ | 21.61 mg | (1,965 %) | ||
| Niacin | 92.8 mg | (773 %) | ||
| Vitamin B₆ | 4.49 mg | (321 %) | ||
| Folate | 634.77 μg | (212 %) | ||
| Pantothenic acid | 47.11 mg | (785 %) | ||
| Biotin | 4.85 μg | (11 %) | ||
| Vitamin B₁₂ | 57.2 μg | (1,907 %) | ||
| Vitamin C | 6.24 mg | (7 %) | ||
| Potassium | 16,991.8 mg | (425 %) | ||
| Calcium | 14,364 mg | (1,436 %) | ||
| Magnesium | 1,261.85 mg | (421 %) | ||
| Iron | 6.57 mg | (44 %) | ||
| Iodine | 13.33 μg | (7 %) | ||
| Zinc | 47.36 mg | (592 %) | ||
| Saturated fatty acids | 238.26 g | |||
| Cholesterol | 1,400 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- Ingredients
- butter (for greasing)
- Pastry flour (for dusting)
- 30 grams blanched, ground almonds
- 250 grams Pastry flour
- 1 tsp Baking powder
- 1 tsp baking soda
- 1 egg
- 80 grams sugar
- 80 milliliters vegetable oil
- 200 Buttermilk
- 200 grams Blueberries
- 125 grams powdered sugar
- 1 Tbsp lemon juice
- sugar (to sprinkle)
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F). Grease and flour small bundt pans.
2.
Mix together the almonds, flour, baking powder and baking soda in a bowl. Whisk the egg and sugar together, whisk in the oil then the buttermilk. Mix into the flour mixture until combined.
3.
Pour the batter into the pans and bake for about 25 minutes, until a toothpick inserted in the center comes out clean. Let cool for 5 minutes in the pans then transfer to a wire rack to cool completely.
4.
Rinse the blueberries and drain.
5.
Mix the powdered sugar and lemon juice together. Add enough water to make the mixture smooth but still thick. Drizzle over the cakes. Sprinkle with blueberries and sugar to taste. Let stand until dry then serve.
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