Almond Cake with Sherry
(1 vote)
(1 vote)
Health Score:
43 / 100
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Calories:
226
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 226 cal. | (11 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 9 g | (36 %) | ||
| Roughage | 1.8 g | (6 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 2 μg | (3 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 20 μg | (7 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4.6 μg | (10 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 140 mg | (4 %) | ||
| Calcium | 21 mg | (2 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 4.4 g | |||
| Uric acid | 12 mg | |||
| Cholesterol | 82 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
16
- For the base
- 200 grams Pastry flour
- 50 grams sugar
- 100 grams butter
- 1 egg
- 1 Tbsp cold water
- For the filling
- 4 eggs
- 60 grams sugar
- 1 packet Vanilla sugar
- 200 grams ground almonds
- 6 Tbsps Cream sherry
- Grated zest of 0.5 lemons and orange (organic)
- powdered sugar
Preparation steps
1.
For the base: Combine the flour, sugar, butter, egg and water and quickly knead until smooth. Wrap in plastic wrap and chill for 30 minutes in the refrigerator.
For the filling: Separate the eggs. Whisk the egg yolks, sugar and vanilla sugar until fluffy. Stir in the ground almonds, sherry, lemon zest and orange zest. Whip the egg whites until stiff then fold in. Preheat the oven to 200-220°C (approximately 400-425°F).
Roll out the dough thinly and use to line a 26 cm (approximately 10-inch) springform pan. Fill with the almond filling, smooth the surface and bake for 30-40 minutes. Serve dusted with powdered sugar.
