Red Currant Cake
Healthy, because
Even smarter
Nutritional values
Just 3 tablespoons of hazelnuts covers your entire daily requirement of vitamin E, which helps support skin and eye health and protects the cells against harmful free radicals that can be caused by smoking, stress, illness, or poor nutrition.
This cake tastes great not only with currants, but also with blueberries, raspberries or blackberries. If you can't get fresh berries, you can always use frozen berries!
(Percentage of daily recommendation)
| Calorie | 4,225 cal. | (201 %) | ||
| Protein | 82 g | (84 %) | ||
| Fat | 204 g | (176 %) | ||
| Carbohydrates | 500 g | (333 %) | ||
| Sugar added | 44 g | (176 %) | ||
| Roughage | 57.6 g | (192 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 91.4 mg | (762 %) | ||
| Vitamin K | 112.5 μg | (188 %) | ||
| Vitamin B₁ | 2.4 mg | (240 %) | ||
| Vitamin B₂ | 1.3 mg | (118 %) | ||
| Niacin | 26.7 mg | (223 %) | ||
| Vitamin B₆ | 2.5 mg | (179 %) | ||
| Folate | 356 μg | (119 %) | ||
| Pantothenic acid | 3.5 mg | (58 %) | ||
| Biotin | 173.8 μg | (386 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 6,254 mg | (156 %) | ||
| Calcium | 789 mg | (79 %) | ||
| Magnesium | 748 mg | (249 %) | ||
| Iron | 26.6 mg | (177 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 12.1 mg | (151 %) | ||
| Saturated fatty acids | 23.3 g | |||
| Uric acid | 691 mg | |||
| Cholesterol | 230 mg | |||
| Complete sugar | 397 g |
Ingredients
- For the dough
- 5.3 ozs Whole wheat flour
- 3 ½ ozs ground Hazelnuts
- 3 Tbsps fine Oats
- 1 egg
- 2 Tbsps vegetable oil
- 2 Tbsps honey
- 3 ½ ozs Whipped cream
- For the topping
- 18 ozs Red Currants
- 3 ½ ozs ground Hazelnuts
- 2 Tbsps fine Oats
- 3 egg whites
- 1 pinch salt
- ¼ tsp cinnamon
- 1 Vanilla bean (seeded)
- 2 Tbsps liquid honey
- vegetable oil (for the pan)
Preparation steps
For the dough, mix flour with hazelnuts and oats. Mix egg with oil, honey and creme fraiche. Add the flour mixture and mix quickly into a smooth dough.
Roll out the dough on a lightly floured surface. Place in a greased springform pan and form an approximately 1-inch high edge. Refrigerate for about 30 minutes. Rinse currants and remove from stems.
For the topping, beat egg whites with salt, cinnamon, vanilla and honey over a hot water bath until stiff, then stir in the hazelnuts, oats and currants.
Spread the mixture on the dough base. Bake cake in a preheated oven at 350°F convection for 40-50 minutes. Cool, slice, and serve.
