White Wine Cake

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White Wine Cake
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Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
ready in 2 h. 20 min.
Ready in
Calories:
350
calories
Calories

Nutritional values

1 slice contains
(Percentage of daily recommendation)
1 slice contains
(Percentage of daily recommendation)
Calories350 kcal(17 %)
Protein3.7 g(4 %)
Fat19.4 g(17 %)
Carbohydrates39 g(26 %)

Ingredients

for
16
For the cake
2 drops
5
medium Eggs
250 grams
250 milliliters
250 milliliters
180 grams
180 grams
4 teaspoons
2 packets
Additional Ingredients
100 grams
2 tablespoons
4 tablespoons
Lemon balm (for garnish)

Preparation steps

1.

For the cake, pluck the lemon balm leaves and chop coarsely. Use a hand mixer to whisk the eggs with the powdered sugar for 4-5 minutes until thick and frothy. Stir in the oil and white wine. Mix the flour with the cornstarch and baking powder and sift over the wet ingredients. Fold together, then stir in the pudding mix. Add the chopped lemon balm. Pour the batter into a greased, floured bundt cake pan, 22 cm (approximately 9 inches) in diameter. Bake in a preheated oven at 180°C (approximately 350°F) for 50-60 minutes.

2.

Let rest for 10 minutes in the pan, then turn the cake onto a wire rack and leave to cool.

3.

Boil the apricot jam with the white wine. Pour through a sieve and glaze the cake with it. Sprinkle with coconut and garnish with lemon balm.