Lemon Slices with Pudding
Lemon Slices with Pudding - Sweetbills and lemon lovers alike get their money's worth here. Photo: Iris Lange-Fricke
Healthy, because
Even smarter
Nutritional values
These juicy lemon slices contain little added sugar and, thanks to the spelt flour, are a healthier version of this popular sponge cake. The lemons also add vitamin C for a stronger immune system.
Make sure not to stir the dough ingredients for too long, or the batter cane become tough.
(Percentage of daily recommendation)
| Calorie | 174 cal. | (8 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 5.6 g | (22 %) | ||
| Roughage | 0.1 g | (0 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.3 mg | (3 %) | ||
| Vitamin K | 1.4 μg | (2 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.5 mg | (4 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 8 μg | (3 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 2.9 μg | (6 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 3.7 mg | (4 %) | ||
| Potassium | 71.7 mg | (2 %) | ||
| Calcium | 46.8 mg | (5 %) | ||
| Magnesium | 7.2 mg | (2 %) | ||
| Iron | 0.2 mg | (1 %) | ||
| Iodine | 4.7 μg | (2 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 5.1 g | |||
| Uric acid | 1.6 mg | |||
| Cholesterol | 44.9 mg |
Ingredients
- Ingredients
- 9 ozs Spelt flour
- ½ tsp Baking powder
- 4 ozs Agave syrup
- 1 pinch salt
- 4 ozs butter ([room temperature])
- 2 eggs
- 4 Tbsps Buttermilk
- 2 lemons
- 1 packet vanilla pudding mix
- 15 ozs
- fresh mint
Preparation steps
For the base, put flour and baking powder in a bowl and mix. Mix 3 ounces agave syrup, salt, butter in pieces, eggs, and milk and mix with the whisk of a mixer to a smooth dough.
Put the dough into the baking pan and smooth it down. Bake in a preheated oven at 180 °C / 350°F for approx. 25-30 minutes (test with toothpick). Remove and let cool.
For the topping, rinse lemon with hot water, dab dry and finely grate the peel. Halve the lemon and squeeze the juice. Stir the pudding powder with the lemon juice until smooth. Bring the milk to a boil with 3 Tablespoons agave syrup. Stir in the pudding powder and cook for 1-2 minutes while stirring. Remove from the stove. Spread lemon cream on the cooled down base.
Wash mint, shake dry and chop leaves. Garnish cake with mint, cut into pieces and enjoy.
