Rhubarb Cake with Almonds
rhubarb cake with almonds - A delicious twist on a classic!
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,279 cal. | (204 %) | ||
| Protein | 84 g | (86 %) | ||
| Fat | 266 g | (229 %) | ||
| Carbohydrates | 384 g | (256 %) | ||
| Sugar added | 199 g | (796 %) | ||
| Roughage | 49.6 g | (165 %) |
| Vitamin A | 2.6 mg | (325 %) | ||
| Vitamin D | 7.3 μg | (37 %) | ||
| Vitamin E | 40.1 mg | (334 %) | ||
| Vitamin K | 146.8 μg | (245 %) | ||
| Vitamin B₁ | 1.8 mg | (180 %) | ||
| Vitamin B₂ | 2 mg | (182 %) | ||
| Niacin | 33.4 mg | (278 %) | ||
| Vitamin B₆ | 2.3 mg | (164 %) | ||
| Folate | 380 μg | (127 %) | ||
| Pantothenic acid | 7.5 mg | (125 %) | ||
| Biotin | 123.9 μg | (275 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 89 mg | (94 %) | ||
| Potassium | 3,792 mg | (95 %) | ||
| Calcium | 1,018 mg | (102 %) | ||
| Magnesium | 550 mg | (183 %) | ||
| Iron | 23.3 mg | (155 %) | ||
| Iodine | 65 μg | (33 %) | ||
| Zinc | 15.1 mg | (189 %) | ||
| Saturated fatty acids | 127.2 g | |||
| Uric acid | 288 mg | |||
| Cholesterol | 1,741 mg | |||
| Complete sugar | 246 g |
Ingredients
- For the batter
- 125 grams butter
- 150 grams honey
- 2 Tbsps lemon juice
- 2 egg yolks
- 2 egg whites
- 200 grams Whole wheat flour
- 2 tsps cream of tartar
- For the topping
- 500 grams Rhubarb
- 200 grams Apple
- 2 egg whites
- 2 egg yolks
- 100 grams honey
- 50 grams chopped almonds
- 50 grams ground Hazelnuts
- 200 grams Crème fraiche
- butter (for the pan)
- powdered sugar (for dusting)
Preparation steps
For the topping: peel rhubarb and cut into about 2 cm pieces (approximately 3/4 inch). Peel and halve apples, core and cut into thin slices. Combine rhubarb and apples, sprinkle with lemon juice and set aside, covered.
For the batter: combine butter, honey and egg yolks in a mixing bowl and whisk until creamy. Combine flour with baking powder and sift over butter mixture, fold. Beat egg whites until stiff and fold into batter.
Butter springform pan with and spread batter in it. Spread with rhubarb and apple mixture evenly. Bake in preheated oven at 180°C (approximately 350°F) for about 10 minutes. Whisk egg yolks with honey until light and creamy. Add creme fraiche, hazelnuts and almonds. Beat egg whites until stiff and fold into the mixture.
Spread cream on the cake and bake for 30-40 minutes more or until cake is lightly browned (inserted toothpick should come out clean). Remove from the oven and cool for about 2-3 minutes. Loosen from the pan and cool completely on a wire rack. Transfer to a cake plate and dust with powdered sugar, serve.
