Orange Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 5,764 cal. | (274 %) | ||
| Protein | 132 g | (135 %) | ||
| Fat | 331 g | (285 %) | ||
| Carbohydrates | 549 g | (366 %) | ||
| Sugar added | 246 g | (984 %) | ||
| Roughage | 48.8 g | (163 %) |
| Vitamin A | 2.7 mg | (338 %) | ||
| Vitamin D | 13.8 μg | (69 %) | ||
| Vitamin E | 65.8 mg | (548 %) | ||
| Vitamin K | 115.2 μg | (192 %) | ||
| Vitamin B₁ | 1.8 mg | (180 %) | ||
| Vitamin B₂ | 2.6 mg | (236 %) | ||
| Niacin | 37.2 mg | (310 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 559 μg | (186 %) | ||
| Pantothenic acid | 10.1 mg | (168 %) | ||
| Biotin | 113 μg | (251 %) | ||
| Vitamin B₁₂ | 7.2 μg | (240 %) | ||
| Vitamin C | 374 mg | (394 %) | ||
| Potassium | 4,060 mg | (102 %) | ||
| Calcium | 1,045 mg | (105 %) | ||
| Magnesium | 647 mg | (216 %) | ||
| Iron | 19.6 mg | (131 %) | ||
| Iodine | 71 μg | (36 %) | ||
| Zinc | 15.1 mg | (189 %) | ||
| Saturated fatty acids | 138.4 g | |||
| Uric acid | 372 mg | |||
| Cholesterol | 1,810 mg | |||
| Complete sugar | 341 g |
Ingredients
- Ingredients
- 150 grams butter
- 300 grams honey
- 6 eggs
- 1 raw Orange (zest)
- 2 Tbsps Yogurt (0.1% fat)
- 250 grams Pastry flour
- 2 tsps Baking powder
- 200 grams grated almonds
- 2 Oranges (juice)
- 2 centiliters Orange liqueur
- breadcrumbs (for spreading)
- 200 grams Whipped cream
- 2 Tbsps powdered sugar
- 1 raw Orange (for zest)
Preparation steps
Mix the butter with 250 grams (approximately 1/2 pound) of honey, eggs, orange peel and yogurt until creamy. Mix the flour with the baking powder and almonds and stir into the batter. Line a springform pan with parchment paper, grease paper well and sprinkle with breadcrumbs. Pour batter into it, smooth and bake 50 minutes at 180°C (approximately 350°F). Let the cake cool in the mold, release onto a wire rack and remove the paper. Heat the orange juice with remaining honey and orange liqueur and let cool. Repeatedly stab the cake on the surface with a toothpick, then drizzle with the orange mixture until all the liquid is absorbed. Let cool down.
Whip cream with powdered sugar until stiff and spread over the cake and sprinkle with orange zest.
