Hazelnut Cake
(0 votes)
(0 votes)
Health Score:
60 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
4692
calories
Calories
Nutritional values
1 loaf pan contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 4,692 cal. | (223 %) | ||
| Protein | 91 g | (93 %) | ||
| Fat | 288 g | (248 %) | ||
| Carbohydrates | 436 g | (291 %) | ||
| Sugar added | 200 g | (800 %) | ||
| Roughage | 23.9 g | (80 %) |
more nutritional values
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 8.5 μg | (43 %) | ||
| Vitamin E | 57.3 mg | (478 %) | ||
| Vitamin K | 53.6 μg | (89 %) | ||
| Vitamin B₁ | 1.5 mg | (150 %) | ||
| Vitamin B₂ | 1.3 mg | (118 %) | ||
| Niacin | 24.5 mg | (204 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 376 μg | (125 %) | ||
| Pantothenic acid | 4.4 mg | (73 %) | ||
| Biotin | 185.1 μg | (411 %) | ||
| Vitamin B₁₂ | 4.3 μg | (143 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 2,425 mg | (61 %) | ||
| Calcium | 617 mg | (62 %) | ||
| Magnesium | 408 mg | (136 %) | ||
| Iron | 13.3 mg | (89 %) | ||
| Iodine | 52 μg | (26 %) | ||
| Zinc | 9.8 mg | (123 %) | ||
| Saturated fatty acids | 106.4 g | |||
| Uric acid | 135 mg | |||
| Cholesterol | 1,238 mg | |||
| Complete sugar | 220 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 150 grams softened butter
- 200 grams sugar
- 4 eggs
- ½ lemon (zested)
- 2 Tbsps Hazelnut flavor (or hazelnut liqueur)
- 200 grams Hazelnuts (finely ground)
- 280 grams Pastry flour
- 2 ½ tsps Baking powder
- 2 Tbsps milk (as needed)
- butter (for greasing)
- Pastry flour (for dusting)
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F).
2.
Separate the eggs. Beat the egg yolks, butter, sugar and lemon zest until fluffy. Stir in the hazelnut extract and ground hazelnuts. Combine the flour and baking powder then fold into the mixture. Stir in the milk, as needed. Whip the egg whites until stiff and fold into the mixture with a whisk. Grease a loaf pan with butter and dust with flour. Tap out excess flour, fill with the batter and bake for about 1 hour, until a toothpick inserted in the center comes out clean. Let the cake cool slightly then invert onto a wire rack and let cool completely. Serve dusted with powdered sugar, if desired.
