Lemon Semolina Cake with Walnuts and Pistachios
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,293 cal. | (109 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 88 g | (76 %) | ||
| Carbohydrates | 313 g | (209 %) | ||
| Sugar added | 170 g | (680 %) | ||
| Roughage | 20.4 g | (68 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 12 mg | (100 %) | ||
| Vitamin K | 38.3 μg | (64 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 14.2 mg | (118 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 126 μg | (42 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 39.9 μg | (89 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 1,666 mg | (42 %) | ||
| Calcium | 571 mg | (57 %) | ||
| Magnesium | 248 mg | (83 %) | ||
| Iron | 7.8 mg | (52 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 10 mg | (125 %) | ||
| Saturated fatty acids | 29.7 g | |||
| Uric acid | 176 mg | |||
| Cholesterol | 101 mg | |||
| Complete sugar | 192 g |
Ingredients
- Ingredients
- 350 grams Natural yogurt
- 170 grams sugar
- 150 grams Semolina flour
- 1 lemon
- ½ tsp ground Cardamom
- 1 Tbsp Rose water (from the drugstore)
- 1 Tbsp soft butter
- 2 egg whites
- 25 Walnut
- 3 Tbsps chopped Pistachio
- 2 Tbsps Semolina flour (for the springform)
- butter (for the springform)
Preparation steps
In a bowl, stir together the semolina and yogurt and let stand for 2 hours at room temperature.
Rinse the lemon, pat dry, finely grate the zest and squeeze the juice.
Pour the juice through a sieve into a saucepan. Add 12 ml (approximately 1 tablespoon) water, 120 grams (approximately 4 ounces) of sugar and the cardamom and cook until the consistency of a syrup, stir in the rose water and set aside.
In the bowl of an electric mixer, beat the egg whites until stiff then gradually add the remaining sugar, beating until stiff and shiny.
beat until a cut-resistant, glossy white mass is obtained.
Preheat the oven to 200°C (approximately 390°F). Butter and flour a 24 x 24 cm (approximately 10 x 10-inch) square springform pan. Gently fold the egg whites and the lemon zest into the yogurt mixture. Pour the batter into the springform pan. Bake 15 minutes. Remove from the oven and cut into 25 squares. Place a walnut halve in the center of each square and lightly press. Sprinkle the remaining surface with the pistachios. Pour the syrup over and bake another 10-15 minutes or until the cake is
Serve warm or cold cut into pieces.
