Swirled Bundt

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Swirled Bundt
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Health Score:
3,6 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Calories:
281
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie281 kcal(13 %)
Protein2.94 g(3 %)
Fat11.11 g(10 %)
Carbohydrates41.88 g(28 %)
Sugar added20.96 g(84 %)
Roughage0 g(0 %)
Vitamin A98.53 mg(12,316 %)
Vitamin D0.43 μg(2 %)
Vitamin E1.09 mg(9 %)
Vitamin B₁0.01 mg(1 %)
Vitamin B₂0.1 mg(9 %)
Niacin0.13 mg(1 %)
Vitamin B₆0.01 mg(1 %)
Folate7.33 μg(2 %)
Pantothenic acid0.06 mg(1 %)
Biotin0.14 μg(0 %)
Vitamin B₁₂0.33 μg(11 %)
Vitamin C0.15 mg(0 %)
Potassium72.19 mg(2 %)
Calcium100.98 mg(10 %)
Magnesium12.12 mg(4 %)
Iron0.7 mg(5 %)
Iodine11.75 μg(6 %)
Zinc0.2 mg(3 %)
Saturated fatty acids6.56 g
Cholesterol51.67 mg
Author of this recipe:
How healthy are the main ingredients?
sugareggsaltYogurt

Ingredients

for
1
Ingredients
2 ounces
Dark chocolate (70% cocoa solids)
½ cup
1 ¼ cups
2
large eggs
2 teaspoons
2 ¼ cups
gluten-free all purpose flour (plus extra for dusting)
1 tablespoon
gluten-free Baking powder
½ teaspoon
¼ teaspoon
¾ cup
plain Yogurt
cup

Preparation steps

1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Generously grease and flour a 25cm|10" bundt or ring tin.
2.
Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove and set aside to cool slightly.
3.
Beat the butter and sugar in a mixing bowl until light and creamy. Beat in the eggs, one at a time and the vanilla, until well blended.
4.
Sift in the dry ingredients and stir until combined. Stir in the yoghurt and milk until smooth.
5.
Put half the mixture into another bowl and stir in the chocolate.
6.
Place spoonfuls of plain mixture into the tin to cover the base. Swirl lightly with a skewer or spoon handle to give a marbled effect. Spoon the chocolate mixture on top, then cover with the remaining plain mixture.
7.
Bake for 45-60 minutes, until a skewer or cocktail stick inserted in the centre comes out clean. Remove from the oven and place the tin on a wire rack for about 10 minutes, before removing the cake from the tin to cool completely.