Cherry cake with almonds
(Percentage of daily recommendation)
| Calorie | 908 cal. | (43 %) | ||
| Protein | 8.63 g | (9 %) | ||
| Fat | 44.44 g | (38 %) | ||
| Carbohydrates | 120.01 g | (80 %) | ||
| Sugar added | 50.4 g | (202 %) | ||
| Roughage | 6.97 g | (23 %) |
| Vitamin A | 416.49 mg | (52,061 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.87 mg | (32 %) | ||
| Vitamin B₁ | 0.16 mg | (16 %) | ||
| Vitamin B₂ | 0.24 mg | (22 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.23 mg | (16 %) | ||
| Folate | 49.81 μg | (17 %) | ||
| Pantothenic acid | 0.45 mg | (8 %) | ||
| Biotin | 8.08 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 31.75 mg | (33 %) | ||
| Potassium | 586.93 mg | (15 %) | ||
| Calcium | 49.07 mg | (5 %) | ||
| Magnesium | 90.42 mg | (30 %) | ||
| Iron | 1.78 mg | (12 %) | ||
| Zinc | 1.33 mg | (17 %) | ||
| Saturated fatty acids | 7.17 g | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 100 grams dried Cherries
- 2 Tbsps Rum (or apple juice)
- 1 Mango
- butter (for the pan)
- 180 grams butter
- 200 grams sugar
- 60 grams Rice flour
- 100 grams Kamut (flour)
- 50 grams ground almonds (blanched)
- 2 tsps cream of tartar
- 100 grams Rice flake (tender)
Preparation steps
Coarsely chop cherries, place in a bowl and drizzle with rum (or juice). Peel mango and cut flesh from the core. Add about 150 grams (approximately 5 ounces) of mango to a pot and simmer with 100 ml (approximately 3 1/2 ounces) of water for about 25 minutes. Then strain through a fine sieve into another bowl and let cool.
Preheat the oven to 180°C (approximately 350°F). Grease a cake pan. Mix margarine and sugar until fluffy with an electric mixer. Add rice flour and 50 ml (approximately 2 ounces) mineral water and stir. Mix kamut flour in a bowl with almonds, baking powder and rice flakes, mix and stir into margarine mixture alternately with mango puree. Gently fold in cherries and pour cake batter into the prepared pan. Smooth the surface and bake in the preheated oven for about 15 minutes. Then cover with aluminum foil to prevent excessive browning and bake for another 30 minutes. Let cool, released from the pan and serve cut into pieces.