Hazelnut Currant Cake

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Hazelnut Currant Cake
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Health Score:
50 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h. 30 min.
Preparation
Calories:
353
calories
Calories

Nutritional values

1 springform pan contains
(Percentage of daily recommendation)
Calorie353 cal.(17 %)
Protein6.75 g(7 %)
Fat16.48 g(14 %)
Carbohydrates45.32 g(30 %)
Sugar added32.93 g(132 %)
Roughage3.17 g(11 %)
Vitamin A46.46 mg(5,808 %)
Vitamin D0.59 μg(3 %)
Vitamin E5.31 mg(44 %)
Vitamin B₁0.19 mg(19 %)
Vitamin B₂0.12 mg(11 %)
Niacin1.74 mg(15 %)
Vitamin B₆0.15 mg(11 %)
Folate45.98 μg(15 %)
Pantothenic acid0.31 mg(5 %)
Biotin19.4 μg(43 %)
Vitamin B₁₂0.37 μg(12 %)
Vitamin C19.16 mg(20 %)
Potassium213.07 mg(5 %)
Calcium36.54 mg(4 %)
Magnesium46.68 mg(16 %)
Iron1.46 mg(10 %)
Iodine21.8 μg(11 %)
Zinc0.73 mg(9 %)
Saturated fatty acids1.42 g
Cholesterol51.33 mg

Ingredients

for
1
For the cake
4 eggs
200 grams sugar
100 grams ground Hazelnuts
1 lemon (zested and juiced)
100 grams Semolina flour
1 Tbsp water
3 Tbsps Rum
200 grams powdered sugar
200 grams coarsely chopped Hazelnuts
100 grams Currants
sugar
For preparing and garnishing
Fat (for greasing the pan)
Pastry flour (for the pan)
Red currant jam
mint (for garnish)
How healthy are the main ingredients?
sugarCurrantegglemonsugarmint

Preparation steps

1.

Preheat the oven to 160°C (approximately 325°F). Grease a springform pan with oil and dust with flour. 

Separate the eggs. Whisk the egg yolks with the sugar until light and fluffy. Stir in the semolina flour, lemon zest and juice and ground hazelnuts. 

2.

Beat the egg whites until stiff and fold into the yolk mixture. Spread the mixture into the prepared springform pan. 

3.

Bake for 1 hour. Remove from the oven, cool and slice in half transversely. Spread the bottom layer with currant jam and replace the top layer.  

4.

Whisk the powdered sugar, water and rum together until smooth. Spread onto the cake and sprinkle with chopped hazelnuts. Toss the red currants in sugar and place on top of the cake. Garnish with fresh mint leaves.

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