Italian Easter Cake

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Italian Easter Cake
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Health Score:
5,0 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 50 min.
Ready in
Calories:
180
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie180 kcal(9 %)
Protein3.55 g(4 %)
Fat5.34 g(5 %)
Carbohydrates25.46 g(17 %)
Sugar added2.1 g(8 %)
Roughage0.38 g(1 %)
Vitamin A51.65 mg(6,456 %)
Vitamin D0.12 μg(1 %)
Vitamin E0.23 mg(2 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.18 mg(16 %)
Niacin2.49 mg(21 %)
Vitamin B₆0.03 mg(2 %)
Folate68.41 μg(23 %)
Pantothenic acid0.32 mg(5 %)
Biotin1.09 μg(2 %)
Vitamin B₁₂0.09 μg(3 %)
Vitamin C0.14 mg(0 %)
Potassium98.58 mg(2 %)
Calcium20.46 mg(2 %)
Magnesium6.82 mg(2 %)
Iron1.31 mg(9 %)
Iodine4.18 μg(2 %)
Zinc0.33 mg(4 %)
Saturated fatty acids3.03 g
Cholesterol30.06 mg

Ingredients

for
2
Ingredients
cup Dried Fruit (apricots, figs, pears, chopped)
0.333 cup raisins
cup Rum
For the dough
2 tablespoons Yeast (OR 1.25 tsp dried yeast)
cup lukewarm milk
4 ½ cups all-purpose flour
¼ cup sugar
2 egg yolks
½ cup soft butter (scant)
ground Anise seed
1 pinch salt
Plus
1 tablespoon butter (to grease the tins)
powdered sugar
How healthy are the main ingredients?
sugarraisinssalt

Preparation steps

1.
Heat the oven to 170°C (150°C in a fan oven), 325°F, gas 3 and grease two Bundt cake pans.
2.
Soften the dried fruits and the raisins in the rum. Mix together all the ingredients for the dough, knead well and leave to dry in a warm, draft-free place to rise until it has doubled in size.
3.
Knead in the fruit and divide the mixture between the two pans. Bake for 45-60 min. After 15-20 min brush with some butter and then continue to bake. Remove from the tins and leave to cool on a wire rack. Serve dusted with icing sugar.