Cherry Cake with Almonds
(0 votes)
(0 votes)
Health Score:
63 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
5635
calories
Calories
Nutritional values
1 baking sheet contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 5,635 cal. | (268 %) | ||
| Protein | 116 g | (118 %) | ||
| Fat | 276 g | (238 %) | ||
| Carbohydrates | 671 g | (447 %) | ||
| Sugar added | 180 g | (720 %) | ||
| Roughage | 39.4 g | (131 %) |
more nutritional values
| Vitamin A | 2.2 mg | (275 %) | ||
| Vitamin D | 9.3 μg | (47 %) | ||
| Vitamin E | 36.5 mg | (304 %) | ||
| Vitamin K | 49.3 μg | (82 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 1.8 mg | (164 %) | ||
| Niacin | 31.3 mg | (261 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 475 μg | (158 %) | ||
| Pantothenic acid | 7.4 mg | (123 %) | ||
| Biotin | 71.5 μg | (159 %) | ||
| Vitamin B₁₂ | 4.8 μg | (160 %) | ||
| Vitamin C | 115 mg | (121 %) | ||
| Potassium | 3,939 mg | (98 %) | ||
| Calcium | 949 mg | (95 %) | ||
| Magnesium | 441 mg | (147 %) | ||
| Iron | 13.2 mg | (88 %) | ||
| Iodine | 83 μg | (42 %) | ||
| Zinc | 11.8 mg | (148 %) | ||
| Saturated fatty acids | 137.4 g | |||
| Uric acid | 380 mg | |||
| Cholesterol | 1,390 mg | |||
| Complete sugar | 289 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 750 grams Sweet cherry
- 200 grams butter
- 180 grams sugar
- 4 eggs
- 150 milliliters Sour cream
- 500 grams Pastry flour
- 1 packet Baking powder
- 50 milliliters milk
- 1 packet Baking powder
- 100 grams slivered almonds
Preparation steps
1.
Before you begin: Preheat the oven to 180°C (approximately 400°F).
2.
For the batter: Rinse the cherries. Beat butter and sugar. Slowly mix in the eggs and sour cream. In a separate bowl, mix the flour and baking powder. Slowly stir in the milk. Combine both mixtures well.
3.
For baking: Pour the batter in a baking pan. Top with cherries and bake in the oven for 35-40 minutes. In the last 10 minutes of baking, sprinkle almonds on top and place back in the oven. Remove the cake from the oven, let cool and serve.
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