Rhubarb Cake with Anise
Nutritional values
(Percentage of daily recommendation)
| Calorie | 6,917 cal. | (329 %) | ||
| Protein | 106 g | (108 %) | ||
| Fat | 389 g | (335 %) | ||
| Carbohydrates | 743 g | (495 %) | ||
| Sugar added | 279 g | (1,116 %) | ||
| Roughage | 62.6 g | (209 %) |
| Vitamin A | 3.1 mg | (388 %) | ||
| Vitamin D | 12.5 μg | (63 %) | ||
| Vitamin E | 44.7 mg | (373 %) | ||
| Vitamin K | 151.1 μg | (252 %) | ||
| Vitamin B₁ | 1.7 mg | (170 %) | ||
| Vitamin B₂ | 1.9 mg | (173 %) | ||
| Niacin | 31.7 mg | (264 %) | ||
| Vitamin B₆ | 1.9 mg | (136 %) | ||
| Folate | 585 μg | (195 %) | ||
| Pantothenic acid | 8.6 mg | (143 %) | ||
| Biotin | 191.6 μg | (426 %) | ||
| Vitamin B₁₂ | 5.5 μg | (183 %) | ||
| Vitamin C | 168 mg | (177 %) | ||
| Potassium | 4,355 mg | (109 %) | ||
| Calcium | 921 mg | (92 %) | ||
| Magnesium | 477 mg | (159 %) | ||
| Iron | 18.8 mg | (125 %) | ||
| Iodine | 96 μg | (48 %) | ||
| Zinc | 13.6 mg | (170 %) | ||
| Saturated fatty acids | 204 g | |||
| Uric acid | 379 mg | |||
| Cholesterol | 1,870 mg | |||
| Complete sugar | 416 g |
Ingredients
- For the base
- 350 grams Pastry flour
- 100 grams Whole Grain Rye Flour
- 1 packet Baking powder
- 1 pinch salt
- 3 tsps Anise seed
- 250 grams butter
- 250 grams sugar
- 5 eggs
- 80 milliliters milk
- 4 Apple
- For the topping
- 200 grams Rhubarb
- 200 grams Raspberries
- 100 grams slivered Hazelnuts
- ½ tsp cinnamon
- 3 Tbsps powdered sugar
- 100 grams butter
Preparation steps
Preheat oven to 180°C (approximately 350°F).
For the base, mix both flours with baking powder, salt and 1 1/2 teaspoons aniseed. Beat butter and sugar until creamy. Gradually add eggs and then stir in flour mixture, alternating with milk. Peel apples, quarter, remove cores, cube and mix into dough. Spread dough on a baking sheet lined with baking paper.
For the topping, rinse rhubarb, trim and cut into 1 cm (approximately 1/2 inch) wide pieces. Rinse raspberries and mix with rhubarb. Distribute fruit over dough. Mix nuts with remaining aniseed and sprinkle over cake. Sprinkle with cinnamon and powdered sugar and top with small pieces of butter. Bake in preheated oven for 45-50 minutes. Cake is done when toothpick inserted in center comes out clean.
Remove cake when done, cool, remove from baking sheet and cut into pieces to serve.
