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Celiac and Diabetic-friendly Italian Cake

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Celiac and Diabetic-friendly Italian Cake
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h.
Ready in
Calories:
431
calories
Calories
0
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Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie431 kcal(21 %)
Protein6.4 g(7 %)
Fat15.15 g(13 %)
Carbohydrates68.41 g(46 %)
Sugar added12 g(48 %)
Roughage0.03 g(0 %)
Vitamin A253.83 mg(31,729 %)
Vitamin D1 μg(5 %)
Vitamin E3.21 mg(27 %)
Vitamin B₁0.01 mg(1 %)
Vitamin B₂0.15 mg(14 %)
Niacin0.08 mg(1 %)
Vitamin B₆0.01 mg(1 %)
Folate22.72 μg(8 %)
Pantothenic acid0.1 mg(2 %)
Biotin1.02 μg(2 %)
Vitamin B₁₂0.71 μg(24 %)
Vitamin C4.88 mg(5 %)
Potassium364.3 mg(9 %)
Calcium37.04 mg(4 %)
Magnesium1.14 mg(0 %)
Iron1.08 mg(7 %)
Iodine33.2 μg(17 %)
Zinc0.07 mg(1 %)
Saturated fatty acids3.75 g
Cholesterol114.08 mg
Author of this recipe:

Ingredients

for
8
Ingredients
2.333 cups
1 ¾ teaspoons
xanthan gum (if not included in the flour)
½ cup
3 teaspoons
quick-rising active dry yeast
1 teaspoon
¼ teaspoon
1 teaspoon
grated lemon zest
1 ½ cups
mixed Dried Fruit (currants, raisins, sultanas)
1 teaspoon
½ teaspoon
½ cup
warm Rice milk (or almond milk)
4
large eggs
1
½ cup

Preparation steps

1.
Line 6-8 muffin tins with non-stick baking paper, so that the paper comes well above the tins to make a collar, or use paper panettone moulds.
2.
Place the flour, xanthan gum, sugar, yeast, cream of tartar, salt and lemon zest in a mixing bowl and whisk to combine.
3.
Toss the dried fruits with 1 tablespoon of the dry ingredients and set aside.
4.
Whisk together the vanilla, vinegar, milk, eggs and egg yolk.
5.
Add the margarine, 1 tablespoon at a time, beating well between each addition. Beat well for about 5 minutes.
6.
Add the dried fruit and remaining flour mixture and mix until well combined.
7.
Divide the mixture between the tins and smooth the tops with wet hands. Leave to rise in a warm place for 40-60 minutes, until doubled in size.
8.
Heat the oven to 190°C (170° fan) 375°F gas 5.
9.
Brush the tops lightly with milk and bake for 25-30 minutes until golden. Place (in the paper) on a wire rack to cool.