Spiced Meringue Torte
A cake the whole family will love. In addition to its irresistible taste, the cake provides plenty of unsaturated fatty acids and vitamin E thanks to the nuts. The healthy fat has a positive effect on cholesterol levels and the heart, while vitamin E acts as a natural blood thinner. Just one egg contains slightly more than 30 percent of the daily recommended daily dose of vitamin A. We need this for healthy eyes.
This cake shows that not only macaroons are delicious as cookies. The Christmas cake always goes down well with a contemplative Advent coffee. So that the remaining hazelnut kernels and almonds keep their smell and taste, it is best to store them in tightly closing containers and use them up as quickly as possible. For example in a delicious almond smoothie.
(Percentage of daily recommendation)
| Calorie | 264 cal. | (13 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 7 μg | (12 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 33 μg | (11 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 10.3 μg | (23 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 183 mg | (5 %) | ||
| Calcium | 57 mg | (6 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 16 mg | |||
| Cholesterol | 116 mg | |||
| Complete sugar | 22 g |
Ingredients
- Ingredients
- 3 ozs butter
- 4 ozs honey
- 5 eggs
- 1 pinch ground cinnamon
- 1 pinch ground cloves
- 1 tsp Baking powder
- 5 ozs Whole wheat flour
- butter (for the pan)
- 4 ozs cane sugar
- 1 Organic orange (about 150 grams)
- 3 ozs ground almonds
- 3 ozs ground Hazelnuts
Preparation steps
Melt butter in a pot or in the microwave oven on low heat and let cool slightly.
Put honey in a bowl. Separate 3 eggs and put egg whites in a tall vessel. To the honey, add yolks, 2 remaining whole eggs, cinnamon and cloves and beat thoroughly with a hand mixer.
Sift together the baking powder and flour through a sieve into the honey mixture and beat with the mixer. Beat in the melted butter.
Cut a piece of parchment paper the size of the springform pan (20 cm or approximately 8 inches in diameter). Line the bottom of the pan with the parchment, securing edge with a little butter.
Transfer batter to the pan and let rest for 20 minutes. Place in cold oven and bake at 200°C (fan: 180°C, gas mark 3) (approximately 400°F/convection 350°F), on the second rack from the bottom, 18-20 minutes.
Meanwhile, beat egg whites with mixer until stiff peaks form, then sprinkle in the sugar while beating.
Rinse orange in hot water, wipe dry and finely grate peel. Fold peel into beaten egg whites along with almonds and hazelnuts.
Spread nut meringue with a spatula over the pre-baked base. Return to oven and bake on the middle rack until golden, 15-20 minutes.
Let cool in the pan on a wire rack. Slice and serve from the pan.