Red Currant Cake

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Red Currant Cake
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Health Score:
6,6 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
903
calories
Calories

Nutritional values

1 springform pan contains
(Percentage of daily recommendation)
Calorie903 kcal(43 %)
Protein19.93 g(20 %)
Fat45.79 g(39 %)
Carbohydrates111.8 g(75 %)
Sugar added49.9 g(200 %)
Roughage12.84 g(43 %)
Vitamin A321.16 mg(40,145 %)
Vitamin D0.98 μg(5 %)
Vitamin E13.26 mg(111 %)
Vitamin B₁0.24 mg(24 %)
Vitamin B₂0.81 mg(74 %)
Niacin4.51 mg(38 %)
Vitamin B₆0.17 mg(12 %)
Folate48.44 μg(16 %)
Pantothenic acid0.96 mg(16 %)
Biotin34.21 μg(76 %)
Vitamin B₁₂0.85 μg(28 %)
Vitamin C226.25 mg(238 %)
Potassium826.45 mg(21 %)
Calcium360.05 mg(36 %)
Magnesium137.26 mg(46 %)
Iron5.48 mg(37 %)
Iodine40.94 μg(20 %)
Zinc1.89 mg(24 %)
Saturated fatty acids15.57 g
Cholesterol237.84 mg

Ingredients

for
1
Ingredients
500 grams Red Currants
2 eggs
2 egg yolks
100 grams softened butter
200 grams sugar
175 grams Pastry flour
2 tsps Baking powder
2 Tbsps milk
150 grams ground almonds
whipped Whipped cream
How healthy are the main ingredients?
CurrantsugaralmondeggWhipped cream

Preparation steps

1.

Rinse the currants, remove the stems and drain.

2.

Beat 125 grams (approximately 1/2 cup) butter and sugar until creamy. Gradually stir in the eggs and egg yolks. Mix the flour with the baking powder and stir into the egg mixture along with the ground almonds and milk.

3.

Grease and flour a kugelhopf pan, fill with batter and smooth the top. Set some of the currants aside, sprinkle the remaining currants over the batter, pressing in slightly, and bake in a preheated oven (180°C) (approximately 350°F) for about 60 minutes.

4.

Remove the cake from the oven, invert onto a wire rack and let cool. Serve garnished with whipped cream and reserved currants.