Individual Mango Cakes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 422 cal. | (20 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 12 g | (48 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 7.1 mg | (59 %) | ||
| Vitamin K | 6.7 μg | (11 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 45 μg | (15 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 8.2 μg | (18 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 310 mg | (8 %) | ||
| Calcium | 43 mg | (4 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 11.7 g | |||
| Uric acid | 30 mg | |||
| Cholesterol | 123 mg | |||
| Complete sugar | 27 g |
Ingredients
- Ingredients
- vegetable oil (for greasing)
- 40 grams raisins
- 2 centiliters Orange liqueur
- 1 Mango
- 1 Apple
- 3 eggs
- 1 pinch salt
- 150 grams butter
- 50 grams powdered sugar
- 50 grams honey
- 1 Vanilla bean (seeds)
- 1 organic Orange
- 75 grams Pastry flour
- 75 grams finely ground almonds
Preparation steps
Preheat the oven to 220°C (approximately 430°F). Grease the ramekins with oil.
Stir the raisins and liqueur together in a bowl, and marinade until the raisins soften.
Peel the mango and apple. Remove the mango pulp from the pit and cut into strips. Quarter the apple, core and dice.
Separate the eggs between 2 bowls. Beat the egg whites with the salt until stiff peaks are formed. In a separate bowl, beat the butter with the icing sugar, honey and vanilla seeds until light and fluffy. Gradually beat 1 egg yolk in at a time until thoroughly combined. Rinse the orange in hot water, pat dry and grate zest. Squeeze juice from the orange. Stir the orange zest and juice into the butter mixture. Stir the flour and almonds into the butter mixture. Gently fold the raisins, chopped mango and apple, and egg whites into the butter mixture. Divide the batter between the ramekins and bake until golden brown, about 25 minutes. Remove from the oven, cool, and remove from the ramekins before serving.
