Dried Fruit and Almond Cake

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Dried Fruit and Almond Cake
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Health Score:
Health Score
6,1 / 10
Difficulty:
easy
Difficulty
Preparation:
2 h. 50 min.
Preparation
Calories:
503
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie503 kcal(24 %)
Protein8.3 g(8 %)
Fat24.4 g(21 %)
Carbohydrates64.13 g(43 %)
Sugar added16.77 g(67 %)
Roughage3 g(10 %)
Vitamin A205.81 mg(25,726 %)
Vitamin D0.83 μg(4 %)
Vitamin E5.97 mg(50 %)
Vitamin B₁0.17 mg(17 %)
Vitamin B₂0.28 mg(25 %)
Niacin2.35 mg(20 %)
Vitamin B₆0.03 mg(2 %)
Folate65.85 μg(22 %)
Pantothenic acid0.2 mg(3 %)
Biotin6.57 μg(15 %)
Vitamin B₁₂0.55 μg(18 %)
Vitamin C23.13 mg(24 %)
Potassium243.9 mg(6 %)
Calcium151.46 mg(15 %)
Magnesium45.46 mg(15 %)
Iron2.27 mg(15 %)
Iodine25 μg(13 %)
Zinc0.45 mg(6 %)
Saturated fatty acids10.56 g
Cholesterol113.62 mg
Author of this recipe:
How healthy are the main ingredients?
eggNutmegCurrantraisins

Ingredients

for
1
Ingredients
1 cup
1 cup
5
2 cups
½ teaspoon
grated Nutmeg
0.333 cup
Candied cherry (rinsed, dried and quartered)
1
Orange (finely grated zest)
1 cup
1 cup
Golden raisins
¾ cup
chopped Candied peel
½ cup
¾ cup

Preparation steps

1.
Heat the oven to 160°C (140° fan) 325°F gas 3. Grease a 25cm|10" cake tin and line with non-stick baking paper.
2.
Beat the butter and sugar in a mixing bowl until light and fluffy. Add the eggs, one at a time with a teaspoon of the flour, beating well after each addition.
3.
Sift the remaining flour with the nutmeg and fold into the butter mixture. Fold in the fruits, zest and candied peel and mix well. Gently fold in the ground almonds.
4.
Spoon into the tin and slightly hollow the centre with the back of a spoon. Bake for 1 1/2 hours.
5.
Remove from the oven and arrange the whole almonds on the top in circles. Return to the oven and cook for a further 45-60 minutes until firm and golden. Cool in the tin for 10 minutes, and then turn out onto a wire rack to cool completely.