Spice Cake with Nuts
Nutritional values
(Percentage of daily recommendation)
| Calorie | 7,441 cal. | (354 %) | ||
| Protein | 162 g | (165 %) | ||
| Fat | 493 g | (425 %) | ||
| Carbohydrates | 552 g | (368 %) | ||
| Sugar added | 152 g | (608 %) | ||
| Roughage | 67.3 g | (224 %) |
| Vitamin A | 2.5 mg | (313 %) | ||
| Vitamin D | 11.5 μg | (58 %) | ||
| Vitamin E | 82.5 mg | (688 %) | ||
| Vitamin K | 65.6 μg | (109 %) | ||
| Vitamin B₁ | 2.3 mg | (230 %) | ||
| Vitamin B₂ | 2.4 mg | (218 %) | ||
| Niacin | 45.2 mg | (377 %) | ||
| Vitamin B₆ | 2.1 mg | (150 %) | ||
| Folate | 542 μg | (181 %) | ||
| Pantothenic acid | 10 mg | (167 %) | ||
| Biotin | 138.3 μg | (307 %) | ||
| Vitamin B₁₂ | 6.3 μg | (210 %) | ||
| Vitamin C | 80 mg | (84 %) | ||
| Potassium | 5,601 mg | (140 %) | ||
| Calcium | 2,188 mg | (219 %) | ||
| Magnesium | 1,103 mg | (368 %) | ||
| Iron | 39.5 mg | (263 %) | ||
| Iodine | 96 μg | (48 %) | ||
| Zinc | 22.8 mg | (285 %) | ||
| Saturated fatty acids | 211 g | |||
| Uric acid | 485 mg | |||
| Cholesterol | 1,664 mg | |||
| Complete sugar | 275 g |
Ingredients
- Ingredients
- 150 grams Dried Fruit (such as prunes, dates, figs, raisins)
- 4 Tbsps Rum
- 250 grams butter
- 100 grams sugar
- 5 eggs (separated)
- 350 grams Pastry flour
- 1 packet Baking powder
- 2 tsps cocoa powder
- 80 grams Poppy seeds
- ½ tsp ground cinnamon
- 1 pinch Star anise
- 1 generous pinch cloves
- 1 pinch Ground allspice
- 100 grams peeled, whole almonds
- 50 grams chopped Walnut
- milk (if needed)
- Fat (for the cake pan)
- Pastry flour (for the cake pan)
- 100 grams Milk chocolate couveture
- 50 grams whole almonds
- 50 grams whole Walnut
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
Chop the dried fruit and mix with rum. Beat butter and sugar until creamy and gradually stir in the egg yolks. Mix the flour with the baking powder, cocoa powder, nuts, poppy seeds and spices and stir into the butter mixture. Next add the dried fruit with rum into the batter. Beat the egg whites until stiff and gently fold into the batter. Butter a springform pan and sprinkle with flour. Pour the batter into the pan and bake for about 1 hour. Remove the cake, let cool and then release it from the springform pan.
For the icing, coarsely chop chocolate and melt over a hot water bath or double boiler. Pour melted chocolate over the cake and use a spatula to smooth icing. Garnish with whole almonds and walnuts, let icing cool and serve immediately.
