Individual Spiced Cranberry Nut Bundt Cakes

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Individual Spiced Cranberry Nut Bundt Cakes
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
39
calories
Calories

Healthy, because

Even smarter

Nutritional values

These individual cakes are packed with plant protein from the nuts and fiber and B vitamins from the semolina. 

If you're pressed for time, use homemade pie dough insted of homemade. 

1 cake contains
(Percentage of daily recommendation)
Calorie39 kcal(2 %)
Protein0.5 g(1 %)
Fat2.86 g(2 %)
Carbohydrates3.04 g(2 %)
Sugar added2.17 g(9 %)
Roughage0.22 g(1 %)
Vitamin A21.67 mg(2,709 %)
Vitamin D0.06 μg(0 %)
Vitamin E0.41 mg(3 %)
Vitamin B₁0.01 mg(1 %)
Vitamin B₂0.01 mg(1 %)
Niacin0.1 mg(1 %)
Vitamin B₆0.01 mg(1 %)
Folate3.21 μg(1 %)
Pantothenic acid0.04 mg(1 %)
Biotin1.18 μg(3 %)
Vitamin B₁₂0.05 μg(2 %)
Vitamin C0.3 mg(0 %)
Potassium11.78 mg(0 %)
Calcium7.44 mg(1 %)
Magnesium2.56 mg(1 %)
Iron0.1 mg(1 %)
Iodine2.61 μg(1 %)
Zinc0.06 mg(1 %)
Saturated fatty acids1.2 g
Cholesterol15.29 mg

Ingredients

for
3
For the Bundt pans
butter
1 tablespoon breadcrumbs
For the cakes
4 Pecan (chopped)
0.333 cup dried Cranberry
0.333 cup ground Hazelnuts
1 tablespoon plain flour
1 tablespoon Corn starch
½ teaspoon Baking powder
1 pinch ground cinnamon
1 teaspoon Mixed spice (i.e. nutmeg, mace, ginger)
1 pinch salt
1 pinch grated Orange zest
cup powdered sugar
0.333 cup butter (softened)
1 egg yolk
1 egg
For the decoration
powdered sugar (for dusting)
How healthy are the main ingredients?
Cranberrycinnamonsaltegg
Preparation

Kitchen utensils

1 Pot, 1 Small pot, 1 Bowl, 1 Cutting board, 1 Small knife, 1 Peeler, 1 Fine-mesh sieve, 1 Slotted spoon, 1 Immersion blender, 1 deep bowl, 1 Can opener, 1 Citrus juicer

Preparation steps

1.

Heat the oven to 350°F. Butter 3 small Bundt pans and sprinkle with breadcrumbs, tilting the pans to lightly coat the inside completely then tap gently to remove any excess.

2.

Mix together the pecans, cranberries, hazelnuts, flour, cornstarch, baking powder, spices, salt, and orange zest.

3.

Sift the powdered sugar into a mixing bowl and beat with the butter until fluffy. Stir in the egg yolk and whole egg.

4.
Add the flour-spice mixture and stir until blended.
5.

Put into the pans and bake for about 20 minutes, testing with a skewer inserted into the cakes; it should come out clean.

6.

Cool in the pans on a wire rack for 10 minutes, then remove and cool the cakes on a wire rack.

7.

Sift a little powdered sugar over the cakes just before serving.