Semolina Cake
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
1315
calories
Calories
Nutritional values
1 springform pan contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,315 cal. | (63 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 39.85 g | (34 %) | ||
| Carbohydrates | 214.91 g | (143 %) | ||
| Sugar added | 111.53 g | (446 %) | ||
| Roughage | 2.97 g | (10 %) |
more nutritional values
| Vitamin A | 373.98 mg | (46,748 %) | ||
| Vitamin D | 1.76 μg | (9 %) | ||
| Vitamin E | 8.86 mg | (74 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.56 mg | (51 %) | ||
| Niacin | 9.1 mg | (76 %) | ||
| Vitamin B₆ | 0.18 mg | (13 %) | ||
| Folate | 138.16 μg | (46 %) | ||
| Pantothenic acid | 0.91 mg | (15 %) | ||
| Biotin | 13.13 μg | (29 %) | ||
| Vitamin B₁₂ | 0.88 μg | (29 %) | ||
| Vitamin C | 18.75 mg | (20 %) | ||
| Potassium | 564.97 mg | (14 %) | ||
| Calcium | 230.33 mg | (23 %) | ||
| Magnesium | 118.76 mg | (40 %) | ||
| Iron | 2.51 mg | (17 %) | ||
| Iodine | 39.6 μg | (20 %) | ||
| Zinc | 2.04 mg | (26 %) | ||
| Saturated fatty acids | 17.45 g | |||
| Cholesterol | 183.79 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the cake batter
- 125 grams soft butter
- 150 grams powdered sugar
- 1 Orange (zested and juiced)
- 3 eggs
- 500 grams Semolina
- 1 tsp Baking powder
- 150 grams Yogurt (0.1% fat)
- 80 grams blanches, ground almonds
- 300 grams sugar
- 1 Tbsp lemon juice
- For serving
- exotic Fruit
Preparation steps
1.
Beat the butter with the powdered sugar, orange zest and eggs until fluffy. Add the semolina flour and baking powder, stir to combine. Mix the yogurt and almonds together and fold into the batter. Pour the batter into a greased springform pan and bake in preheated oven (180°C, about 355°F) on the middle rack. Bake for about 40 minutes, then remove from the oven and allow to cool slightly.
2.
Meanwhile, boil the sugar with 250 ml (about 1 cup) of water and the lemon juice. Cook for 2 minutes, stirring frequently, then cool. Prick the slightly cooled cake several times with a toothpick, soak with the syrup, cover and set aside.
3.
To serve, dust with powdered sugar, slice into pieces and arrange on plates with exotic fruits.
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