Oatmeal Walnut Cake
(2 votes)
(2 votes)
Oatmeal walnut cake - Moist cake with whole grains.
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
322
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 322 cal. | (15 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 14 g | (56 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 8.6 μg | (19 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 158 mg | (4 %) | ||
| Calcium | 56 mg | (6 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 8.7 g | |||
| Uric acid | 31 mg | |||
| Cholesterol | 62 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
14
- Ingredients
- lemons (juice)
- 1 Apple
- 150 grams Spelt flour
- 150 grams Pastry flour
- 1 packet Baking powder
- cinnamon
- salt
- 250 grams lactose-free butter
- 200 grams brown sugar
- 4 eggs
- 1 Tbsp ground Walnut
- 150 grams whole-grain Oats
- 250 milliliters lactose-free milk
Preparation steps
1.
Line a 25 x 11 cm (approximately 10 x 4 inch) loaf pan with parchment paper.
2.
Peel the apple, cut into quarters, remove core, grate finely and mix in a bowl with 2 tablespoons of lemon juice.
3.
Combine both flours with baking powder, cinnamon and salt.
4.
In a mixing bowl cream together the butter and brown sugar until fluffy. Add the eggs one at a time. Beat in on low speed the flour mixture, nuts, oats and grated apple. Stir in just enough milk to make the batter separate from the beater.
5.
Pour the batter into the baking tin, smooth the top and bake in a preheated 160°C (gas mark 2-3) (approximately 320°F) convection oven for about 50 minutes. Let cool slightly before unmolding and serve.
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