Spice Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 5,653 cal. | (269 %) | ||
| Protein | 130 g | (133 %) | ||
| Fat | 290 g | (250 %) | ||
| Carbohydrates | 626 g | (417 %) | ||
| Sugar added | 232 g | (928 %) | ||
| Roughage | 65 g | (217 %) |
| Vitamin A | 2.1 mg | (263 %) | ||
| Vitamin D | 14.4 μg | (72 %) | ||
| Vitamin E | 26.5 mg | (221 %) | ||
| Vitamin K | 69.2 μg | (115 %) | ||
| Vitamin B₁ | 2.1 mg | (210 %) | ||
| Vitamin B₂ | 2.9 mg | (264 %) | ||
| Niacin | 43.8 mg | (365 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 497 μg | (166 %) | ||
| Pantothenic acid | 12.3 mg | (205 %) | ||
| Biotin | 165.5 μg | (368 %) | ||
| Vitamin B₁₂ | 9.8 μg | (327 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 7,434 mg | (186 %) | ||
| Calcium | 1,018 mg | (102 %) | ||
| Magnesium | 920 mg | (307 %) | ||
| Iron | 58.2 mg | (388 %) | ||
| Iodine | 85 μg | (43 %) | ||
| Zinc | 22.2 mg | (278 %) | ||
| Saturated fatty acids | 126.8 g | |||
| Uric acid | 263 mg | |||
| Cholesterol | 2,019 mg | |||
| Complete sugar | 444 g |
Ingredients
- For the cake
- 100 grams Pecan
- 200 grams Date
- 125 grams butter
- 8 eggs
- 100 grams sugar
- 250 grams Pastry flour
- 2 tsps cocoa powder
- 75 grams raisins
- 1 Tbsp cinnamon
- 1 generous pinch cloves
- Fat (for the pan)
- For decorating
- 200 grams dark Couverture
- slivered almonds
- 2 dried Figs
Preparation steps
For the cake, chop pecans finely, pit the dates and chop finely. Melt butter and allow to cool. Separate the eggs. Beat egg yolks with sugar until fluffy and stir in butter. Gradually stir in flour, cocoa powder, pecans, dates, raisins, cinnamon and cloves. Beat egg whites until stiff and carefully fold into the egg yolk mixture. Grease loaf pan and dust with flour.
Pour in the batter into the pan and smooth the surface. Bake in a preheated oven (180°C; convection 160°C) (approximately 350°F, convection 325°F) for about 1 hour. Remove cake from pan and cool on a wire rack. For the glaze, melt chopped couverture chocolate over a simmering water bath and spread over the cake. Top with almonds and sliced figs and allow to dry before slicing and serving.
