Moist Nut Sponge

Name: Moist Nut Sponge
Total time: 1 h 35 min
Yield: 1
Ingredients: 4 eggs (separated); 0.5 cup caster sugar; 2 Tbsps sunflower oil; 2 Tbsps Orange juice; 1 small, unwaxed Orange (finely grated zest); 0.5 cup honey; 1.5 cups all-purpose flour; 0.5 tsp Baking powder; 0.5 tsp baking soda; 1 pinch salt; 3 Tbsps honey; 3 Tbsps water; 1 Orange (juice); 2 tsps Orange blossom water; 0.5 cup Pistachio (sliced)

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Health Score:

62 / 100

Difficulty:

moderate

Difficulty

Preparation:

1 hr 35 min.

Preparation

Calories:

2477

calories

Calories

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Nutritional values

1 cake contains
(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 %)

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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

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Ingredients

for

cake

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)

How healthy are the main ingredients?

honey honey Pistachio Orange juice egg Orange

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Preparation steps

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.

Whisk the egg whites until foamy. Whisk in half the sugar and whisk constantly until stiff. Set aside.

Beat the egg yolks with the remaining sugar, oil, orange juice and zest in a mixing bowl. Add the honey and beat well.

Sift in the dry ingredients and whisk until smooth.

Gently fold in the egg whites until combined.

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.

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.

Spoon over the cake and leave to cool.

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