Almond and Orange Syrup Cake
(0 votes)
(0 votes)
Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
3 h. 35 min.
Preparation
Calories:
4429
calories
Calories
Nutritional values
1 cake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 4,429 cal. | (211 %) | ||
| Protein | 98 g | (100 %) | ||
| Fat | 362 g | (312 %) | ||
| Carbohydrates | 198 g | (132 %) | ||
| Sugar added | 121 g | (484 %) | ||
| Roughage | 32.1 g | (107 %) |
more nutritional values
| Vitamin A | 2.5 mg | (313 %) | ||
| Vitamin D | 11.2 μg | (56 %) | ||
| Vitamin E | 42.9 mg | (358 %) | ||
| Vitamin K | 83.7 μg | (140 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 1.8 mg | (164 %) | ||
| Niacin | 25.8 mg | (215 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 394 μg | (131 %) | ||
| Pantothenic acid | 7 mg | (117 %) | ||
| Biotin | 81.1 μg | (180 %) | ||
| Vitamin B₁₂ | 5.2 μg | (173 %) | ||
| Vitamin C | 293 mg | (308 %) | ||
| Potassium | 3,151 mg | (79 %) | ||
| Calcium | 685 mg | (69 %) | ||
| Magnesium | 632 mg | (211 %) | ||
| Iron | 15.7 mg | (105 %) | ||
| Iodine | 41 μg | (21 %) | ||
| Zinc | 12.9 mg | (161 %) | ||
| Saturated fatty acids | 154.5 g | |||
| Uric acid | 231 mg | |||
| Cholesterol | 1,648 mg | |||
| Complete sugar | 193 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 1 ¾ cups Almond flour
- 5 eggs
- 3 Oranges
- 1 Tbsp honey
- 1 tsp vanilla extract
- 1 tsp Baking powder
- 1 ⅛ cups butter
- For the syrup
- ¾ cup honey
- ½ cup water
- ¼ cup Orange juice
Preparation steps
1.
Simmer the whole oranges in a pan with a little water for 1 hour, until softened and cooked through. Set aside to cool slightly.
2.
Heat the oven to its lowest setting. Grease a 20 cm|8" cake tin.
3.
Remove the pips from the oranges ( leave the peel on) and blend to a puree in a food processor.
4.
Heat together the butter, honey and vanilla in a small pan until melted.
5.
Put into the food processor with the eggs and blend until well combined.
6.
Combine the grounds almonds and baking powder in a mixing bowl, then add the orange mixture.
7.
Put into the tin and bake for about 2 hours until firm.
8.
For the syrup: put all the ingredients into a pan and heat gently. Bring to a boil and cook until reduced by about 1/4.
9.
Make holes in the cake with a skewer. Pour over the hot syrup and leave to cool completely until the syrup is absorbed, before removing from the tin.
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