Honey Cake with Orange Topping
Honey Cake with Orange Topping - Breakfast treat for winter days
Healthy, because
Even smarter
Nutritional values
Almonds, margarine and canola oil provide rich unsaturated fatty acids; wholemeal flour contains important B vitamins, fiber, and minerals.
If you want the cake to taste more orange, simply replace the apple juice with the same amount of freshly squeezed orange juice.
(Percentage of daily recommendation)
| Calorie | 248 cal. | (12 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 5.8 mg | (48 %) | ||
| Vitamin K | 14.1 μg | (24 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 22 μg | (7 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 5.5 μg | (12 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 4.3 mg | (5 %) | ||
| Potassium | 185 mg | (5 %) | ||
| Calcium | 32 mg | (3 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 27 mg | |||
| Cholesterol | 48 mg | |||
| Complete sugar | 22 g |
Ingredients
- Ingredients
- 1 Apple
- 3 eggs
- 7 ozs honey
- ½ cup Canola oil
- 1 pinch salt
- 1 tsp ground cinnamon
- 11 ozs Whole wheat flour
- ½ pinch Baking powder
- ½ cup Apple juice
- 2 ozs Margarine (or butter)
- 1 Organic orange
- 2 ozs unsulfured raisins
- 1 carrot
- 1 oz whole almonds
Kitchen utensils
Preparation steps
Rinse apple, wipe dry, quarter, core and finely grate.
Separate the eggs. Place the yolks with honey in a bowl and beat until creamy with a hand mixer.
Gradually beat in canola oil, then salt and cinnamon.
Mix whole-meal flour with baking powder and sift into the egg yolk mixture in batches, alternating with the apple juice.
Beat egg whites until stiff with a hand mixer in another bowl and fold into the batter.
Grease a loaf pan (about 29 x 10.5 cm) (approximately 10 x 14 inches) with 1 tablespoon margarine.
Pour in the batter, smooth the surface with a rubber spatula and bake on the middle rack of a preheated oven at approximately 350°F for 50-60 minutes.
Meanwhile, rinse the orange in hot water, wipe dry and finely grate the zest.
Cut orange in half and squeeze. Mix the juice in a small bowl with the raisins and leave to soak.
Peel carrot and cut into pieces. Finely chop carrot and almonds in a mini processor.
Take raisins from the juice. Mix with remaining margarine into the carrot and almond mixture.
Mix grated orange zest and 2-3 tablespoons of orange juice into the carrot mixture. Place in a small jar, screw on lid and refrigeratge until ready to serve.
Take the honey cake from the oven and let cool completely. Cut 1 slice per serving and sprinkle with 1 tablespoon of orange topping. Keep remaining cake in a storage tin.
