Red Currant Cake

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Red Currant Cake
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Health Score:
6,0 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
1356
calories
Calories

Nutritional values

1 baking sheet contains
(Percentage of daily recommendation)
Calorie1,356 kcal(65 %)
Protein26.47 g(27 %)
Fat71.51 g(62 %)
Carbohydrates161.76 g(108 %)
Sugar added62.37 g(249 %)
Roughage16.35 g(55 %)
Vitamin A662.12 mg(82,765 %)
Vitamin D2.7 μg(14 %)
Vitamin E14.83 mg(124 %)
Vitamin B₁0.36 mg(36 %)
Vitamin B₂0.95 mg(86 %)
Niacin4.71 mg(39 %)
Vitamin B₆0.17 mg(12 %)
Folate61.56 μg(21 %)
Pantothenic acid1.04 mg(17 %)
Biotin25.73 μg(57 %)
Vitamin B₁₂1.66 μg(55 %)
Vitamin C346.88 mg(365 %)
Potassium1,075 mg(27 %)
Calcium420.04 mg(42 %)
Magnesium120.62 mg(40 %)
Iron6.94 mg(46 %)
Iodine74.9 μg(37 %)
Zinc1.54 mg(19 %)
Saturated fatty acids34.46 g
Cholesterol330.74 mg

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 teaspoons Baking powder
150 milliliters milk
750 grams red Currants
2 tablespoons 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.