Swirly Nut Loaf
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h.
Ready in
Calories:
314
calories
Calories
Nutritional values
1 loaf contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 314 kcal | (15 %) | ||
| Protein | 8.75 g | (9 %) | ||
| Fat | 18.04 g | (16 %) | ||
| Carbohydrates | 30.57 g | (20 %) | ||
| Sugar added | 9.77 g | (39 %) | ||
| Roughage | 1.77 g | (6 %) |
more nutritional values
| Vitamin A | 56.64 mg | (7,080 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 5.05 mg | (42 %) | ||
| Vitamin B₁ | 0.17 mg | (17 %) | ||
| Vitamin B₂ | 0.19 mg | (17 %) | ||
| Niacin | 1.87 mg | (16 %) | ||
| Vitamin B₆ | 0.02 mg | (1 %) | ||
| Folate | 47.03 μg | (16 %) | ||
| Pantothenic acid | 0.19 mg | (3 %) | ||
| Biotin | 1.33 μg | (3 %) | ||
| Vitamin B₁₂ | 0.31 μg | (10 %) | ||
| Vitamin C | 0.21 mg | (0 %) | ||
| Potassium | 71.14 mg | (2 %) | ||
| Calcium | 100.73 mg | (10 %) | ||
| Magnesium | 53.08 mg | (18 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 16.58 μg | (8 %) | ||
| Zinc | 0.24 mg | (3 %) | ||
| Saturated fatty acids | 2.66 g | |||
| Cholesterol | 53.99 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- ⅞ cup Quark
- ⅜ cup milk
- 2 eggs
- 6 tablespoons Oil
- 0.333 cup caster sugar
- 1 teaspoon lemon zest
- 2 cups all-purpose flour
- 1 teaspoon Baking powder
- all-purpose flour (for the worksurface)
- For the filling
- 1 ¾ cups Almond flour
- ¼ cup sugar
- 1 egg white
- 4 tablespoons milk
- Also needed
- 1 egg yolk
Preparation
Kitchen utensils
1 Pot, 1 Small pot, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Tablespoon, 1 Peeler, 1 Fine grater, 1 Wooden spoon
Preparation steps
1.
Mix the quark with the milk, eggs, oil, sugar and lemon zest. Stir in half the flour. Mix the rest of the flour with the baking powder and knead into the dough. The dough should be smooth and firm, not sticky (use a little more or less milk if necessary). Let rise for about 45 minutes.
2.
Preheat the oven to 180°C (160° fan) 350F, gas 4.
3.
Knead the dough thoroughly again and roll out on a well-floured surface to a square of approx. 35 cm x 35 cm | 14" x 14".
4.
Mix the almonds, sugar, egg white and milk to a paste. Spread the paste on the dough and roll up the dough. Place in a loaf tin lined with greaseproof paper and brush with egg yolk. Cut 1 cm | 0.5" deep zigzags into the loaf and let rise for a further 15 minutes.
5.
Bake for approx. 45 minutes until golden brown. Allow to cool and serve in slices.
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