Hazelnut Currant Cake
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 353 cal. | (17 %) | ||
| Protein | 6.75 g | (7 %) | ||
| Fat | 16.48 g | (14 %) | ||
| Carbohydrates | 45.32 g | (30 %) | ||
| Sugar added | 32.93 g | (132 %) | ||
| Roughage | 3.17 g | (11 %) |
more nutritional values
| Vitamin A | 46.46 mg | (5,808 %) | ||
| Vitamin D | 0.59 μg | (3 %) | ||
| Vitamin E | 5.31 mg | (44 %) | ||
| Vitamin B₁ | 0.19 mg | (19 %) | ||
| Vitamin B₂ | 0.12 mg | (11 %) | ||
| Niacin | 1.74 mg | (15 %) | ||
| Vitamin B₆ | 0.15 mg | (11 %) | ||
| Folate | 45.98 μg | (15 %) | ||
| Pantothenic acid | 0.31 mg | (5 %) | ||
| Biotin | 19.4 μg | (43 %) | ||
| Vitamin B₁₂ | 0.37 μg | (12 %) | ||
| Vitamin C | 19.16 mg | (20 %) | ||
| Potassium | 213.07 mg | (5 %) | ||
| Calcium | 36.54 mg | (4 %) | ||
| Magnesium | 46.68 mg | (16 %) | ||
| Iron | 1.46 mg | (10 %) | ||
| Iodine | 21.8 μg | (11 %) | ||
| Zinc | 0.73 mg | (9 %) | ||
| Saturated fatty acids | 1.42 g | |||
| Cholesterol | 51.33 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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)
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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