Kumquat Paneforte

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Kumquat Paneforte
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Health Score:
5,9 / 10
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 7 min.
Ready in
Calories:
1037
calories
Calories

Nutritional values

1 springform pan contains
(Percentage of daily recommendation)
Calorie1,037 kcal(49 %)
Protein14.66 g(15 %)
Fat46.99 g(41 %)
Carbohydrates141.05 g(94 %)
Sugar added88.47 g(354 %)
Roughage13.62 g(45 %)
Vitamin A24.7 mg(3,088 %)
Vitamin D0 μg(0 %)
Vitamin E13.26 mg(111 %)
Vitamin B₁0.47 mg(47 %)
Vitamin B₂0.23 mg(21 %)
Niacin4.39 mg(37 %)
Vitamin B₆0.52 mg(37 %)
Folate70.87 μg(24 %)
Pantothenic acid0.91 mg(15 %)
Biotin57 μg(127 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C24.67 mg(26 %)
Potassium825.46 mg(21 %)
Calcium182.25 mg(18 %)
Magnesium144.03 mg(48 %)
Iron4.97 mg(33 %)
Iodine12.75 μg(6 %)
Zinc1.95 mg(24 %)
Saturated fatty acids3.58 g
Cholesterol0 mg

Ingredients

for
1
(such as Vin Santo)
200 grams
200 milliliters
Sweet wine (such as Vin Santo)
200 grams
200 grams
dried Fig
170 grams
70 grams
2 tablespoons
300 grams
2 tablespoons
½ teaspoon

Preparation steps

1.

Rinse the kumquats in hot water, pat dry, cut into slices and remove the seeds. Mix with sweet wine and leave for 30 minutes.

2.

Preheat the oven to 180°C. Line a springform pan with parchment paper.

3.

Put the kumquats and sugar in a pan and let simmer over low heat while stirring for 10-12 minutes.

4.

Chop the figs finely and mix with the honey, the flour and the cocoa powder. Stir in the kumquat mixture and hazelnuts. Pour the dough into the cake pan and smooth. Bake in the oven for about 30 minutes.

5.

Allow to cool after baking for 5 minutes, loosen from the pan and allow to cool completely.

6.

Sift together the powdered sugar and cinnamon and sprinkle the cake for serving.