Chocolate Kumquat Cake
Chocolate Kumquat Cake - Tastes as good as it looks: sweet chocolate cake with creamy fruity topping.
Healthy, because
Even smarter
Nutritional values
The secondary plant substances from the dark chocolate have a positive effect on the blood sugar level, are good for the heart, protect against deposits and cell damage. The kumquats contribute to the vitamin C supply and also supply the mineral calcium for healthy bones and teeth.
Instead of kumquats, dried apricots can also be used for topping. A little cinnamon powder in the topping also adds even more Christmas flair.
(Percentage of daily recommendation)
| Calorie | 325 kcal | (15 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 17 g | (68 %) | ||
| Roughage | 2.1 g | (7 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 19 μg | (6 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 232 mg | (6 %) | ||
| Calcium | 43 mg | (4 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 7.4 g | |||
| Uric acid | 13 mg | |||
| Cholesterol | 78 mg |
Ingredients
- Ingredients
- 210 grams Cultured butter (at room temperature)
- 410 grams Pastry flour
- 75 grams Dark chocolate (60% cocoa)
- 240 grams sugar
- 1 packet Vanilla sugar
- 4 eggs
- 1 packet Baking powder
- 85 milliliters
- 2 Tbsps cocoa powder (20 grams)
- 2 Tbsps brown Rum
- 150 grams Kumquat
- 2 Tbsps Orange liqueur
- Cinnamon stick
- 50 grams mixed Nut (such as hazelnuts, walnuts, almonds)
- 10 grams dried Cranberry
- 1 Vanilla bean
- 100 grams cream cheese (0.2% fat)
- 2 Tbsps powdered sugar (20 grams)
Preparation steps
Grease a tart pan about 20 cm round (approximately 7 3/4 inches) with 10 grams (approximately 1/3 ounces) butter and sprinkle with 10 grams (approximately 1/3 ounces) of flour. Grate the chocolate.
For the dough, combine remaining butter with an electric mixer until creamy. Gradually add 200 grams (approximately 7 ounces) of sugar and vanilla sugar and stir well. Add eggs one at a time and mix dough for about 3 minutes.
Mix remaining flour with baking powder. In portions, alternately stir in flour with 75 ml (approximately 1/3 cup) of milk into batter. Stir in cocoa powder, chocolate and rum. Spread batter into mold and bake in preheated oven at 200°C (fan oven 180°C; gas mark 3) (approximately 400°F). Bake on middle rack for about 40 minutes. Allow to cool in the mold.
Meanwhile, rinse kumquats and poke all around with a fork. Boil 100 ml (approximately 3 1/3 ounces) of water with residual sugar, liqueur and half cinnamon stick in a saucepan. Place fruits in it covered for about 15 minutes and simmer over low heat.
Remove pot from heat and let cool fruit off. Remove cinnamon stick, mix in nuts and cranberries.
For the topping, cut along vanilla pod and scrape out seeds. Combine cream cheese with powdered sugar, remaining milk and vanilla and beat vigorously with a whisk for about 3 minutes. Spread onto cooled cake. distribute fruit-nut mixture on it and serve.
