Fruit Cake with Candied Fruit
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,959 cal. | (236 %) | ||
| Protein | 126 g | (129 %) | ||
| Fat | 323 g | (278 %) | ||
| Carbohydrates | 391 g | (261 %) | ||
| Sugar added | 212 g | (848 %) | ||
| Roughage | 43.6 g | (145 %) |
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 10 μg | (50 %) | ||
| Vitamin E | 75.6 mg | (630 %) | ||
| Vitamin K | 90.4 μg | (151 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 2 mg | (182 %) | ||
| Niacin | 37.6 mg | (313 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 415 μg | (138 %) | ||
| Pantothenic acid | 6.7 mg | (112 %) | ||
| Biotin | 104.2 μg | (232 %) | ||
| Vitamin B₁₂ | 5.6 μg | (187 %) | ||
| Vitamin C | 59 mg | (62 %) | ||
| Potassium | 4,008 mg | (100 %) | ||
| Calcium | 566 mg | (57 %) | ||
| Magnesium | 913 mg | (304 %) | ||
| Iron | 29.2 mg | (195 %) | ||
| Iodine | 55 μg | (28 %) | ||
| Zinc | 19 mg | (238 %) | ||
| Saturated fatty acids | 111 g | |||
| Uric acid | 205 mg | |||
| Cholesterol | 1,425 mg | |||
| Complete sugar | 311 g |
Ingredients
- For the cake
- 40 grams Candied lemon
- 100 grams Cashews
- 5 eggs
- 1 pinch salt
- 150 grams butter
- 100 grams sugar
- 1 tsp Gingerbread spice
- 2 Tbsps honey
- 50 milliliters milk
- 100 grams ground almonds
- 100 grams Pastry flour
- 1 tsp Baking powder
- 1 Tbsp cocoa powder
- 75 grams peeled almonds
Preparation steps
Grease springform pan. Preheat oven to 180°C (approximately 350°F).
For the cake: Coarsely chop lemon peel and cashews. Separate eggs and beat egg whites with a pinch of salt until stiff. Whip butter with sugar until creamy. Add egg yolks, gingerbread spices, honey and milk and stir well. Mix together ground almonds, flour, baking powder and cocoa and stir into wet ingredients. The batter should be dry, however, add some milk if required. Fold egg whites, cashews, almonds and candied lemon into batter. Pour into springform pan and smooth. Bake for about 60 minutes. Remove cake from the oven and let cool until lukewarm.
For the topping: Boil honey and 6 tablespoons water. Brush top of cake with it. Top with fruits and almonds and glaze with remaining honey. Allow to cool and remove from pan. Slice and serve.
