Spiced Currant Snack Cake
Spiced Currant Snack Cake - Fluffy cake with healthy nuts
Healthy, because
Even smarter
Nutritional values
Almonds and hazelnuts offer a plus in valuable fatty acids and vitamin E, two bioactive micronutrients that stabilize cell membranes. Those who like to snack on currants are also doing something for their eyesight and immune system thanks to the vitamin A they contain.
If you like black currants, you can also prepare the cake with them - besides the slightly tarter taste, the dark minis provide even more vitamin C than their red relatives.
(Percentage of daily recommendation)
| Calorie | 381 cal. | (18 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 6 μg | (10 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 10.2 μg | (23 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 264 mg | (7 %) | ||
| Calcium | 51 mg | (5 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 13.8 g | |||
| Uric acid | 32 mg | |||
| Cholesterol | 106 mg |
Ingredients
- Ingredients
- 9 ozs butter
- 7 ozs brown Birch sugar
- 4 eggs
- 18 ozs Whole Grain Spelt Flour
- 3 ½ ozs ground Hazelnuts
- 2 ¾ ozs ground almonds
- 1 tsp Baking powder
- 1 pinch ground Saffron
- 1 tsp cinnamon
- 1 generous pinch ground cloves
- 1 pinch salt
- 14 ozs red Currants
- 11 ozs cream cheese
Preparation steps
Line the bottom of a square cake pan (8" x 12") with baking paper. For the dough, beat butter with a hand mixer until creamy. Add birch sugar, stirring until it stops crunching. Gradually add eggs, beating until very fluffy, 5 minutes.
Mix flour with nuts, almonds, baking powder, saffron, remaining spices and salt. Sift the flour mixture gradually into the butter mixture and mix quickly with the dough hooks of the hand mixer (mixing for too long makes the dough tough).
Clean the currants, wash, dab dry, and set aside 3.5 ounces for decoration; pluck the rest and fold into the batter. Pour the batter into the pan, smooth it out, and bake in a preheated oven at 200 °C (convection oven 400 °F for about 40 minutes (test with a stick). After baking, allow the cake to cool for 15 minutes.
Mix cream cheese until smooth and spread thinly on the cake. Cut into pieces, remove from the pan, and garnish with currants set aside.
