Iced Zucchini Sponge

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Iced Zucchini Sponge
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Health Score:
5,3 / 10
Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
4417
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie4,417 kcal(210 %)
Protein64.06 g(65 %)
Fat281.9 g(243 %)
Carbohydrates427.57 g(285 %)
Sugar added254.33 g(1,017 %)
Roughage11.94 g(40 %)
Vitamin A2,355.98 mg(294,498 %)
Vitamin D4 μg(20 %)
Vitamin E18.62 mg(155 %)
Vitamin B₁0.95 mg(95 %)
Vitamin B₂1.49 mg(135 %)
Niacin14.25 mg(119 %)
Vitamin B₆1.42 mg(101 %)
Folate222.67 μg(74 %)
Pantothenic acid2.7 mg(45 %)
Biotin4.87 μg(11 %)
Vitamin B₁₂3.27 μg(109 %)
Vitamin C23.99 mg(25 %)
Potassium1,742.14 mg(44 %)
Calcium681.7 mg(68 %)
Magnesium183.09 mg(61 %)
Iron7.22 mg(48 %)
Iodine137 μg(69 %)
Zinc4.95 mg(62 %)
Saturated fatty acids148.06 g
Cholesterol977.85 mg

Ingredients

for
1
Ingredients
cup butter
cup caster sugar
2 eggs
1 cup zucchini
1.333 cups plain flour
1 teaspoon Baking powder
1 teaspoon cinnamon
¾ cup Pistachio (finely chopped)
For the frosting
7 ounces cream cheese
cup powdered sugar
lemon juice (from one lemon)
How healthy are the main ingredients?
cream cheesezucchiniPistachioeggcinnamon

Preparation steps

1.
Heat the oven to 180ºC (160º fan) 350ºF, gas mark 4. Grease a 20cm/8" ring mould.
2.
Cream the butter and sugar until light and fluffy. Add the eggs and mix well. Grate the courgette and squeeze out any excess moisture then add to the mixture.
3.
Fold in the flour, baking powder and cinnamon then gently stir in the pistachios. Pour the mixture into the mould and bake for about 50 minutes or until a knife inserted into the cake comes out clean. Leave to cool on a wire rack.
4.
For the frosting, beat the ingredients together until smooth and spread over the top of the cooled cake.