Moist Nut Cake with Chocolate Icing
Moist nut cake with chocolate icing - When you need something sweet to end your day with but still want to make it guilt free.. Photo: Iris Lange-Fricke
Healthy, because
Even smarter
Nutritional values
The good fats from walnuts can have a positive effect on cholesterol levels and heart health.
Simply use your favourite nut variety for this moist nut cake! Instead of ground hazelnut, for example, you can also use ground walnuts or almonds and give the cake a different twist.
(Percentage of daily recommendation)
| Calorie | 344 cal. | (16 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 5.1 g | (17 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 8 mg | (67 %) | ||
| Vitamin K | 7.9 μg | (13 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 22.2 μg | (49 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 504 mg | (13 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 23 mg | |||
| Cholesterol | 74 mg |
Ingredients
- Ingredients
- 2 carrots
- 1 Apple
- 1 ¼ cups ground Hazelnuts
- 3 tsps cream of tartar
- 1 cup Spelt flour
- ½ Organic orange
- 6 eggs
- 3 tsps sugar beet syrup
- 1 cup butter
- 1 pinch cinnamon
- 1 cup apple sauce
- 1 cup Walnut
- 1 cup Dark chocolate
- 1 tsp Coconut oil
Kitchen utensils
Preparation steps
Peel carrots and apple and grate finely. Mix hazelnuts with baking powder and spelt flour, then fold into the carrot and apple mixture. Zest the orange into the flour mix, and squeeze out the juice putting it off to the side.
Separating eggs. Beat the egg whites until very stiff. Beat the egg yolks with 2 tbsp. orange juice, sugar beet syrup and butter until frothy and stir into the carrot-nut mixture with the cinnamon. Coarsely chop the walnuts and carefully fold into the dough with the beaten egg whites.
Place the dough in a bundt pan and bake at 180 °C/350 °F (Convection 160 °C/325 °F) for 50-60 minutes. Let the cake cool in the pan for about 30 minutes.
In the meantime, roughly chop the chocolate and melt it with coconut oil over a double boiler and let it cool down a little.
Carefully remove the nut cake from the pan and turn it over onto a cake rack, cover with the chocolate and allow to cool completely.
