Orange Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 5,138 cal. | (245 %) | ||
| Protein | 127 g | (130 %) | ||
| Fat | 268 g | (231 %) | ||
| Carbohydrates | 538 g | (359 %) | ||
| Sugar added | 241 g | (964 %) | ||
| Roughage | 48.8 g | (163 %) |
| Vitamin A | 2 mg | (250 %) | ||
| Vitamin D | 11.6 μg | (58 %) | ||
| Vitamin E | 64.4 mg | (537 %) | ||
| Vitamin K | 115.2 μg | (192 %) | ||
| Vitamin B₁ | 1.8 mg | (180 %) | ||
| Vitamin B₂ | 2.3 mg | (209 %) | ||
| Niacin | 36 mg | (300 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 551 μg | (184 %) | ||
| Pantothenic acid | 9.5 mg | (158 %) | ||
| Biotin | 107 μg | (238 %) | ||
| Vitamin B₁₂ | 6.4 μg | (213 %) | ||
| Vitamin C | 372 mg | (392 %) | ||
| Potassium | 3,836 mg | (96 %) | ||
| Calcium | 885 mg | (89 %) | ||
| Magnesium | 627 mg | (209 %) | ||
| Iron | 19.5 mg | (130 %) | ||
| Iodine | 66 μg | (33 %) | ||
| Zinc | 14.6 mg | (183 %) | ||
| Saturated fatty acids | 100.4 g | |||
| Uric acid | 372 mg | |||
| Cholesterol | 1,642 mg | |||
| Complete sugar | 330 g |
Ingredients
- Ingredients
- 150 grams butter
- 300 grams honey
- 6 eggs
- 1 organic Orange (zested)
- 2 Tbsps Yogurt (0.1% fat)
- 250 grams Pastry flour
- 2 tsps Baking powder
- 200 grams grated almonds
- 2 Oranges (juiced)
- 2 centiliters Orange liqueur
- breadcrumbs (for the pan)
- powdered sugar (for garnish)
- 1 organic Orange (zested, for garnish)
Preparation steps
Mix butter in a bowl with 250 grams (approximately 8 ounces) of honey, eggs, orange zest and yogurt until creamy. Mix flour in another bowl with baking powder and almonds. Add flour mixture to butter mixture and stir into a batter. Line a springform pan with parchment paper, grease paper well and sprinkle with breadcrumbs.
Pour batter into prepared springform pan, smooth surface and bake for 50 minutes in a preheated 180° C (approximately 350° F). Let cake cool slightly in the pan, then revove from pan, place on a wire rack and remove the parchment paper. Mix orange juice with remaining honey and orange liqueur in a saucepan, heat and let cool.
Repeatedly stab cake on the surface with a toothpick and drizzle with orange juice mixture until all liquid is absorbed. Let cool and serve garnished with powdered sugar and orange zest.
