Cornmeal Cakes with Goat Cheese
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
279
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 279 cal. | (13 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 2.2 μg | (4 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 187 mg | (5 %) | ||
| Calcium | 157 mg | (16 %) | ||
| Magnesium | 25 mg | (8 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 6.4 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- For the dough
- 150 grams Pastry flour
- 100 grams Cornmeal
- 200 milliliters water
- 2 Tbsps olive oil
- ½ tsp Sea salt
- 2 tsps Dry yeast
- Covering
- 150 grams Goat cheese
- 1 pinch Sea salt
- freshly ground peppers
- 4 Figs
- 2 red onions (thinly sliced)
- 5 slices Bacon (cut in half)
- 2 Tbsps fresh marjoram
- 1 Tbsp olive oil
Preparation steps
1.
Mix all the dough ingredients in a bowl until mixture is smooth. Cover the bowl with a towel and let the dough rise for about 30 minutes.
2.
Dust the dough with cornmeal or flour and shape with your hands into 8-10 small cakes of 10 cm (approximately 4 inches) diameter. Place on a baking sheet. Slice the goat cheese, spread on the cakes and top with bacon, quartered figs, and onion slices, season with a pinch of salt and pepper and drizzle with olive oil.
3.
Bake on the bottom rack of an oven preheated to 220°C (approximately 425°F) about 15 minutes. Serve immediately.
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