Sugar Free Pear Meringue Cake
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 50 min.
Preparation
Calories:
4492
calories
Calories
Nutritional values
1 cake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 4,492 cal. | (214 %) | ||
| Protein | 87 g | (89 %) | ||
| Fat | 104 g | (90 %) | ||
| Carbohydrates | 797 g | (531 %) | ||
| Sugar added | 468 g | (1,872 %) | ||
| Roughage | 25.2 g | (84 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 4.9 μg | (25 %) | ||
| Vitamin E | 45 mg | (375 %) | ||
| Vitamin K | 219.8 μg | (366 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 2 mg | (182 %) | ||
| Niacin | 22.3 mg | (186 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 267 μg | (89 %) | ||
| Pantothenic acid | 5.6 mg | (93 %) | ||
| Biotin | 63.4 μg | (141 %) | ||
| Vitamin B₁₂ | 3.6 μg | (120 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 2,174 mg | (54 %) | ||
| Calcium | 569 mg | (57 %) | ||
| Magnesium | 226 mg | (75 %) | ||
| Iron | 18.7 mg | (125 %) | ||
| Iodine | 43 μg | (22 %) | ||
| Zinc | 8.9 mg | (111 %) | ||
| Saturated fatty acids | 15.9 g | |||
| Uric acid | 195 mg | |||
| Cholesterol | 660 mg | |||
| Complete sugar | 516 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- For the cake
- 12 ozs honey
- ¼ cup Pear juice
- 3 large eggs
- ¼ cup sunflower oil
- ½ cup milk
- 2 ¾ cups all-purpose flour
- 1 tsp baking soda
- 2 tsps Baking powder
- 2 Pear (peeled, cored and chopped)
- For the topping
- 4 egg whites
- 8 Tbsps honey
- To decorate
- chopped Pistachio
Preparation steps
1.
For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a deep 23cm|9" springform cake tin and line the base with non-stick baking paper.
2.
Whisk together the honey, pear juice, oil, milk and eggs in a mixing bowl.
3.
Sift in the dry ingredients and then stir into the wet ingredients. Stir in the chopped pears
4.
Put into the tin and bake for about 40 minutes until set in the centre.
5.
For the topping: whisk the egg whites until just stiff. Gradually trickle in the honey, whisking constantly until very stiff and shiny.
6.
Spread the meringue evenly on the cake and press the pistachios into the sides, as in the photo.
7.
Bake for a further 25-30 minutes until set and lightly browned. Cool in the tin for 10 minutes, then remove and place on a wire rack to cool completely.
