Red Currant Cake
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 7,442 cal. | (354 %) | ||
| Protein | 113 g | (115 %) | ||
| Fat | 299 g | (258 %) | ||
| Carbohydrates | 1,041 g | (694 %) | ||
| Sugar added | 264 g | (1,056 %) | ||
| Roughage | 59.7 g | (199 %) |
more nutritional values
| Vitamin A | 2.5 mg | (313 %) | ||
| Vitamin D | 11.3 μg | (57 %) | ||
| Vitamin E | 41.7 mg | (348 %) | ||
| Vitamin K | 73.8 μg | (123 %) | ||
| Vitamin B₁ | 1.8 mg | (180 %) | ||
| Vitamin B₂ | 2.1 mg | (191 %) | ||
| Niacin | 29.1 mg | (243 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 326 μg | (109 %) | ||
| Pantothenic acid | 7.2 mg | (120 %) | ||
| Biotin | 96.1 μg | (214 %) | ||
| Vitamin B₁₂ | 5.8 μg | (193 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 7,814 mg | (195 %) | ||
| Calcium | 1,178 mg | (118 %) | ||
| Magnesium | 642 mg | (214 %) | ||
| Iron | 28.1 mg | (187 %) | ||
| Iodine | 90 μg | (45 %) | ||
| Zinc | 12.4 mg | (155 %) | ||
| Saturated fatty acids | 152.3 g | |||
| Uric acid | 989 mg | |||
| Cholesterol | 1,655 mg | |||
| Complete sugar | 790 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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)
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.
