Pound Cake with Walnuts and Gorgonzola
(Percentage of daily recommendation)
|Calorie||882 kcal||(42 %)|
|Protein||24.63 g||(25 %)|
|Fat||45.34 g||(39 %)|
|Carbohydrates||101.32 g||(68 %)|
|Sugar added||1.05 g||(4 %)|
|Roughage||1.9 g||(6 %)|
|Vitamin A||42.33 mg||(5,291 %)|
|Vitamin D||0 μg||(0 %)|
|Vitamin E||0 mg||(0 %)|
|Vitamin B₁||0.43 mg||(43 %)|
|Vitamin B₂||0.31 mg||(28 %)|
|Niacin||3.58 mg||(30 %)|
|Vitamin B₆||0.01 mg||(1 %)|
|Folate||11.7 μg||(4 %)|
|Pantothenic acid||0.07 mg||(1 %)|
|Vitamin B₁₂||0 μg||(0 %)|
|Vitamin C||0 mg||(0 %)|
|Potassium||379.92 mg||(9 %)|
|Calcium||207.31 mg||(21 %)|
|Magnesium||0.29 mg||(0 %)|
|Iron||5.15 mg||(34 %)|
|Zinc||0.04 mg||(1 %)|
|Saturated fatty acids||8.35 g|
Mix the flour and salt together and in a bowl. Make a well in the center and put the yeast into it. Sprinkle the sugar over the yeast and mix with 2-3 tablespoons of lukewarm water. Cover the bowl and let rise about 15 minutes in a warm place.
Add 5 tablespoons of olive oil and 150 ml (approximately 5 ounces) of lukewarm water and knead to a smooth, moderately stiff dough. If it is too stiff, add a little more water. Cover the dough and let rise for 30 minutes.
Preheat the oven to 180°C (approximately 355°F) using the convection setting. Grease a baking pan with oil.
Coarsely chop the walnuts.
Roll out the dough into on a floured surface, making a rectangle (around 30 x 50 cm, or approximately 12 x 20 inches). Crumble the gorgonzola over the dough and sprinkle with walnuts. Roll the dough up and arrange in the baking pan. Cover and let rise for about 15 minutes. Brush the dough with the remaining olive oil and bake in the oven for about 45 minutes. Allow to cool in the pan. To serve, slice into pieces.