Red Currant Cake

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Red Currant Cake
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Health Score:
54 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
7442
calories
Calories

Nutritional values

1 baking sheet contains
(Percentage of daily recommendation)
Calorie7,442 cal.(354 %)
Protein113 g(115 %)
Fat299 g(258 %)
Carbohydrates1,041 g(694 %)
Sugar added264 g(1,056 %)
Roughage59.7 g(199 %)
Vitamin A2.5 mg(313 %)
Vitamin D11.3 μg(57 %)
Vitamin E41.7 mg(348 %)
Vitamin K73.8 μg(123 %)
Vitamin B₁1.8 mg(180 %)
Vitamin B₂2.1 mg(191 %)
Niacin29.1 mg(243 %)
Vitamin B₆1.3 mg(93 %)
Folate326 μg(109 %)
Pantothenic acid7.2 mg(120 %)
Biotin96.1 μg(214 %)
Vitamin B₁₂5.8 μg(193 %)
Vitamin C41 mg(43 %)
Potassium7,814 mg(195 %)
Calcium1,178 mg(118 %)
Magnesium642 mg(214 %)
Iron28.1 mg(187 %)
Iodine90 μg(45 %)
Zinc12.4 mg(155 %)
Saturated fatty acids152.3 g
Uric acid989 mg
Cholesterol1,655 mg
Complete sugar790 g

Ingredients

for
1
Ingredients
250 grams soft butter
250 grams sugar
1 lemon (zest)
5 eggs
1 pinch salt
300 grams Pastry flour
100 grams ground almonds
2 tsps Baking powder
150 milliliters milk
750 grams red Currants
2 Tbsps cornstarch
powdered sugar (for dusting)
How healthy are the main ingredients?
Currantsugaralmondlemoneggsalt

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F). Line a baking sheet with parchment paper.

2.

Beat the butter with 200 gram (approximately 1 cup) of sugar and the lemon zest until creamy. Gradually add in the eggs. Mix the flour with the ground almonds and the baking power. Alternately add the flour to the batter with the milk. Stir until smooth and spreadable. Spread over the baking sheet.

3.

Rinse the currants, pat dry and remove from the stem. Mix with the cornstarch and the remaining sugar. Spread a layer of currants on top of the batter and bake until golden brown, about 50 minutes. Remove from the oven and let cool.

4.

Cut into pieces and serve dusted with powdered sugar.