Moist Nut Sponge
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 35 min.
Preparation
Calories:
2477
calories
Calories
Nutritional values
1 cake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,477 cal. | (118 %) | ||
| Protein | 59 g | (60 %) | ||
| Fat | 62 g | (53 %) | ||
| Carbohydrates | 413 g | (275 %) | ||
| Sugar added | 226 g | (904 %) | ||
| Roughage | 19.4 g | (65 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 6.4 μg | (32 %) | ||
| Vitamin E | 20.3 mg | (169 %) | ||
| Vitamin K | 77.9 μg | (130 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 1.4 mg | (127 %) | ||
| Niacin | 15.5 mg | (129 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 306 μg | (102 %) | ||
| Pantothenic acid | 5.8 mg | (97 %) | ||
| Biotin | 71.5 μg | (159 %) | ||
| Vitamin B₁₂ | 4.2 μg | (140 %) | ||
| Vitamin C | 196 mg | (206 %) | ||
| Potassium | 1,728 mg | (43 %) | ||
| Calcium | 434 mg | (43 %) | ||
| Magnesium | 178 mg | (59 %) | ||
| Iron | 11.6 mg | (77 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 6.7 mg | (84 %) | ||
| Saturated fatty acids | 10.7 g | |||
| Uric acid | 169 mg | |||
| Cholesterol | 871 mg | |||
| Complete sugar | 268 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- For the cake
- 4 eggs (separated)
- ½ cup caster sugar
- 2 Tbsps sunflower oil
- 2 Tbsps Orange juice
- 1 small, unwaxed Orange (finely grated zest)
- ½ cup honey
- 1 ½ cups all-purpose flour
- ½ tsp Baking powder
- ½ tsp baking soda
- 1 pinch salt
- For the topping
- 3 Tbsps honey
- 3 Tbsps water
- 1 Orange (juice)
- 2 tsps Orange blossom water
- ½ cup Pistachio (sliced)
Preparation steps
1.
For the cake: heat the oven to 160°C (140° fan) 325°F gas 3. Grease a 23cm|9" cake tin and line the base with non-stick baking paper.
2.
Whisk the egg whites until foamy. Whisk in half the sugar and whisk constantly until stiff. Set aside.
3.
Beat the egg yolks with the remaining sugar, oil, orange juice and zest in a mixing bowl. Add the honey and beat well.
4.
Sift in the dry ingredients and whisk until smooth.
5.
Gently fold in the egg whites until combined.
6.
Spoon into the tin and bake for 45-50 minutes until golden and cooked through. A skewer inserted in the centre should come out clean. Cool in the tin for 10 minutes, then place on a wire rack to cool completely.
7.
For the topping: heat the honey, water and orange juice in a pan over a low heat, stirring occasionally until the honey has dissolved. Simmer for 3-4 minutes until syrupy. Remove from the heat and stir in the orange flower water and pistachios.
8.
Spoon over the cake and leave to cool.
