Parmesan and Tarragon Mini Loaf Cakes
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
288
calories
Calories
Nutritional values
1 cake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 288 cal. | (14 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.6 g | (5 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 16.6 μg | (28 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 33 μg | (11 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 7.8 μg | (17 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 160 mg | (4 %) | ||
| Calcium | 242 mg | (24 %) | ||
| Magnesium | 22 mg | (7 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 6.5 g | |||
| Uric acid | 20 mg | |||
| Cholesterol | 131 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- Ingredients
- 2 Tbsps sunflower oil
- 2.333 cups all-purpose flour (sifted)
- ⅛ cup butter (melted)
- 2 tsps Baking powder
- 4 medium eggs
- 2 ¼ cups Parmesan (finely grated)
- 1 bunch Tarragon (finely chopped)
- 1 bunch flat-leaf parsley (finely chopped)
Preparation steps
1.
Preheat the oven to 180°C (160 fan) | 350°F | gas 4 and grease the base and sides of 8 individual, disposable loaf tins.
2.
In a large mixing bowl, beat the eggs until light and frothy. Add the flour, melted butter, sunflower oil and baking powder and beat again until smooth. Fold in the Parmesan and chopped herbs and season the batter well with salt and black pepper.
3.
Spoon the batter into the prepared loaf tins. Bake for 20-25 minutes until a cake tester comes out clean from their centres. Remove from the oven and allow them to cool in their tins. Serve warm or cold.
