Nut Cake with Goji Berries
(0 votes)
(0 votes)
Health Score:
59 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
5149
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 5,149 cal. | (245 %) | ||
| Protein | 101 g | (103 %) | ||
| Fat | 384 g | (331 %) | ||
| Carbohydrates | 330 g | (220 %) | ||
| Sugar added | 274 g | (1,096 %) | ||
| Roughage | 40.7 g | (136 %) |
more nutritional values
| Vitamin A | 1.9 mg | (238 %) | ||
| Vitamin D | 8.8 μg | (44 %) | ||
| Vitamin E | 98.4 mg | (820 %) | ||
| Vitamin K | 52.4 μg | (87 %) | ||
| Vitamin B₁ | 1.5 mg | (150 %) | ||
| Vitamin B₂ | 1.5 mg | (136 %) | ||
| Niacin | 28.9 mg | (241 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 407 μg | (136 %) | ||
| Pantothenic acid | 4.7 mg | (78 %) | ||
| Biotin | 167.8 μg | (373 %) | ||
| Vitamin B₁₂ | 4.2 μg | (140 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 3,084 mg | (77 %) | ||
| Calcium | 698 mg | (70 %) | ||
| Magnesium | 714 mg | (238 %) | ||
| Iron | 17.6 mg | (117 %) | ||
| Iodine | 43 μg | (22 %) | ||
| Zinc | 13.7 mg | (171 %) | ||
| Saturated fatty acids | 125.6 g | |||
| Uric acid | 122 mg | |||
| Cholesterol | 1,291 mg | |||
| Complete sugar | 315 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- butter (for the pan)
- Pastry flour (for the pan)
- 4 eggs
- 175 grams softened butter
- 175 grams sugar
- 175 grams ground almonds
- 175 grams ground Hazelnuts
- 70 grams dried Goji berry
- 2 tsps Baking powder
- 1 tsp Ground cinnamon
- 1 generous pinch ground cloves
- 1 pinch salt
- 100 grams powdered sugar
- 1 Tbsp Orange juice
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F). Butter the springform pan and sprinkle with flour.
Separate the eggs and beat the egg whites. Whisk the yolks together with the butter and sugar. Mix the almonds with hazelnuts, the goji berries, baking powder, cinnamon, cloves and salt. Stir almond mixture into the yolks, then fold in the egg whites. Pour batter into the pan and smooth.
Bake for approximately 40 minutes. Take out, cool briefly in the pan, then remove the springform pan and cool on a wire rack.
2.
Stir in the powdered sugar with the orange juice to form a firm glaze and cover the cake with it.
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