Fruit and Spice Loaf
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
2866
calories
Calories
Nutritional values
1 loaf contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,866 cal. | (136 %) | ||
| Protein | 70 g | (71 %) | ||
| Fat | 114 g | (98 %) | ||
| Carbohydrates | 384 g | (256 %) | ||
| Sugar added | 112 g | (448 %) | ||
| Roughage | 36.6 g | (122 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 2.7 μg | (14 %) | ||
| Vitamin E | 14.3 mg | (119 %) | ||
| Vitamin K | 48.5 μg | (81 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 22.9 mg | (191 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 177 μg | (59 %) | ||
| Pantothenic acid | 4.3 mg | (72 %) | ||
| Biotin | 34.3 μg | (76 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 2,510 mg | (63 %) | ||
| Calcium | 586 mg | (59 %) | ||
| Magnesium | 412 mg | (137 %) | ||
| Iron | 11.2 mg | (75 %) | ||
| Iodine | 36 μg | (18 %) | ||
| Zinc | 10.1 mg | (126 %) | ||
| Saturated fatty acids | 49 g | |||
| Uric acid | 271 mg | |||
| Cholesterol | 395 mg | |||
| Complete sugar | 132 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 12 ozs Rhubarb (cut into 2 cm lengths)
- 2 cups all-purpose flour
- ¾ cup Whole wheat flour
- ¾ cup sugar
- ½ tsp Baking powder
- 1 pinch salt
- 1 Tbsp ground ginger
- ⅓ cup butter
- 1 egg
- ⅞ cup milk
- ½ cup Almond flour
- powdered sugar
Preparation
Kitchen utensils
1 Kitchen scale, 1 Small pot, 1 Wooden spoon, 1 Bowl, 1 große Mixing bowl, 1 Hand mixer, 1 Small bowl, 1 Tablespoon, 1 Fine grater, 1 Mini food processor, 1 quadratische Baking dish (24x24 cm), 1 spitzes Small knife, 1 Pastry brush
Preparation steps
1.
Heat the oven to 180C (160C fan) 375F, gas 5. Grease a 900 g| 2 lb loaf tin.
2.
Sprinkle the rhubarb with 2 tablespoons plain flour and toss to coat the rhubarb.
3.
Sift the remaining plain flour into a large mixing bowl with the wholemeal flour, sugar, baking powder, salt and ginger.
4.
Melt the butter in a pan, whisk in the egg and milk and stir into the flour mixture. Fold in the ground almonds and rhubarb and pour into the tin.
5.
Bake for 60 - 70 minutes; the cake is cooked when a skewer comes out clean. Leave in the tin for 10 minutes before turning out.
6.
Sift over a little icing sugar just before serving.
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