Soft Nut Torte
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
446
calories
Calories
Nutritional values
1 cake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 446 kcal | (21 %) | ||
| Protein | 12.88 g | (13 %) | ||
| Fat | 32.67 g | (28 %) | ||
| Carbohydrates | 32.91 g | (22 %) | ||
| Sugar added | 14.67 g | (59 %) | ||
| Roughage | 4.42 g | (15 %) |
more nutritional values
| Vitamin A | 96.69 mg | (12,086 %) | ||
| Vitamin D | 0.68 μg | (3 %) | ||
| Vitamin E | 9.56 mg | (80 %) | ||
| Vitamin B₁ | 0.14 mg | (14 %) | ||
| Vitamin B₂ | 0.53 mg | (48 %) | ||
| Niacin | 3.26 mg | (27 %) | ||
| Vitamin B₆ | 0.13 mg | (9 %) | ||
| Folate | 49.21 μg | (16 %) | ||
| Pantothenic acid | 0.19 mg | (3 %) | ||
| Biotin | 20.34 μg | (45 %) | ||
| Vitamin B₁₂ | 0.43 μg | (14 %) | ||
| Vitamin C | 0.34 mg | (0 %) | ||
| Potassium | 314.95 mg | (8 %) | ||
| Calcium | 119.89 mg | (12 %) | ||
| Magnesium | 98.7 mg | (33 %) | ||
| Iron | 2.91 mg | (19 %) | ||
| Iodine | 20.29 μg | (10 %) | ||
| Zinc | 1.29 mg | (16 %) | ||
| Saturated fatty acids | 9.2 g | |||
| Cholesterol | 72.02 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 4 eggs (separated)
- ⅞ cup sugar
- 0.333 cup melted butter
- ½ teaspoon lemon zest
- cinnamon
- 2 cups peeled, chopped almonds
- ¾ cup peeled, chopped almonds
- ¾ cup all-purpose flour
- 1 teaspoon Baking powder
- 2 tablespoons Cocoa
- 1 tablespoon milk
- ¾ cup dark Chocolate couverture
- ¾ cup Pistachio (roughly chopped)
Product recommendation
Wooden stick test: Poke a wooden stick into the cake at a slight angle and remove it again. If the stick comes out clean and there is nothing stuck to it, the cake is done. If not, bake for a few more minutes.
Preparation steps
1.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a cake tin with greaseproof paper.
2.
Mix together the egg whites and half the sugar and beat until stiff. Mix together the remaining sugar, egg yolks and the butter until very foamy. Stir in the lemon zest, a pinch of cinnamon and the almonds.
3.
Mix together the flour and baking powder and fold into the egg yolk mixture along with the egg whites.
4.
Place a third of the mixture into a separate bowl and stir in the cocoa and the milk. Using a spoon, place blobs of the dark mixture into the prepared cake tin and pour the light mixture evenly on top.
5.
Bake for 40 min (test with a wooden stick!) then remove from the oven and tin and leave to cool.
6.
Melt the couverture and brush onto the top of the cake. Garnish with the pistachios.
