Seeded Citrus Sponge

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Seeded Citrus Sponge
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Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
285
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie285 kcal(14 %)
Protein6.45 g(7 %)
Fat16.5 g(14 %)
Carbohydrates28.99 g(19 %)
Sugar added16.77 g(67 %)
Roughage2.21 g(7 %)
Vitamin A116.03 mg(14,504 %)
Vitamin D0.67 μg(3 %)
Vitamin E5.07 mg(42 %)
Vitamin B₁0.09 mg(9 %)
Vitamin B₂0.14 mg(13 %)
Niacin0.94 mg(8 %)
Vitamin B₆0.01 mg(1 %)
Folate36.33 μg(12 %)
Pantothenic acid0.07 mg(1 %)
Biotin0.11 μg(0 %)
Vitamin B₁₂0.43 μg(14 %)
Vitamin C7.69 mg(8 %)
Potassium43.05 mg(1 %)
Calcium107.91 mg(11 %)
Magnesium47.43 mg(16 %)
Iron1.31 mg(9 %)
Iodine20 μg(10 %)
Zinc0.3 mg(4 %)
Saturated fatty acids5.7 g
Cholesterol78.69 mg

Ingredients

for
1
For the cake
½ cup softened unsalted butter
½ cup caster sugar
4 large eggs
1.333 cups Almond flour
¼ cup Poppy seeds
2 unwaxed lemons (grated zest and juice)
1 cup self-rising flour (heaped)
For the lemon syrup
½ cup caster sugar
cup lemon juice
How healthy are the main ingredients?
egglemon

Preparation steps

1.
For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Butter a deep 20 cm|8" springform cake tin.
2.
Beat the butter and sugar in a mixing bowl until light and creamy. Add the eggs one by one, beating well.
3.
Fold in the ground almonds, poppy seeds, lemon zest and juice and the flour.
4.
Spoon into the tin and bake for about 40 minutes, until lightly golden.
5.
For the lemon syrup: heati the sugar and lemon juice in a pan until the sugar has dissolved completely.
6.
Make holes in the top of the cake with a skewer and pour the syrup over. Remove from the tin when cold.