Whole Wheat Walnut and Grape Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,046 cal. | (145 %) | ||
| Protein | 82 g | (84 %) | ||
| Fat | 116 g | (100 %) | ||
| Carbohydrates | 409 g | (273 %) | ||
| Sugar added | 76 g | (304 %) | ||
| Roughage | 52.7 g | (176 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 20.7 mg | (173 %) | ||
| Vitamin K | 55.5 μg | (93 %) | ||
| Vitamin B₁ | 3 mg | (300 %) | ||
| Vitamin B₂ | 3.2 mg | (291 %) | ||
| Niacin | 48 mg | (400 %) | ||
| Vitamin B₆ | 3.1 mg | (221 %) | ||
| Folate | 2,074 μg | (691 %) | ||
| Pantothenic acid | 9.9 mg | (165 %) | ||
| Biotin | 149.2 μg | (332 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 3,939 mg | (98 %) | ||
| Calcium | 559 mg | (56 %) | ||
| Magnesium | 637 mg | (212 %) | ||
| Iron | 24.7 mg | (165 %) | ||
| Iodine | 37 μg | (19 %) | ||
| Zinc | 16.5 mg | (206 %) | ||
| Saturated fatty acids | 17.8 g | |||
| Uric acid | 965 mg | |||
| Cholesterol | 29 mg | |||
| Complete sugar | 220 g |
Ingredients
- Ingredients
- 125 grams Quark
- 125 milliliters lukewarm milk
- 1 Tbsp honey
- 50 grams sugar
- 1 cube Yeast 42 grams (approximately 1.5 grams)
- 300 grams Whole wheat flour
- 1 pinch salt
- 6 Tbsps Walnut oil
- 50 grams coarsely chopped Walnut
- 100 grams raisins
- 400 grams Grape
- powdered sugar (for dusting)
Preparation steps
Whisk together the quark, lukewarm milk, honey, sugar, yeast and about 2 tablespoons of flour until smooth. Cover and let stand for about 15 minutes, then stir in the salt, walnut oil and remaining flour. Knead to form a smooth dough, cover and let stand for 45 minutes.
Rinse the grapes, remove any stems, cut in half and remove the seeds. Transfer the dough to a floured surface, knead a few times and roll out into a rectangle about 50 x 25 cm (approximately 20 x 10 inches).
Evenly distribute the raisins, grapes and walnuts over the dough and roll up from the long side. Place seam-side down in a bundt or tube pan, cover and let rise for 30 minutes. Pierce the top of the dough with a skewer a few times and bake in an oven preheated to 180°C (approximately 350°F) for 45 minutes, until golden brown. Remove from the oven, cool slightly, then turn the cake out onto a serving platter. Dust with powdered sugar, slice and serve.
