Pound Cake with Walnuts and Gorgonzola
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,368 cal. | (160 %) | ||
| Protein | 91 g | (93 %) | ||
| Fat | 161 g | (139 %) | ||
| Carbohydrates | 388 g | (259 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 23.2 g | (77 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 34 mg | (283 %) | ||
| Vitamin K | 36 μg | (60 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 1.5 mg | (136 %) | ||
| Niacin | 30 mg | (250 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 989 μg | (330 %) | ||
| Pantothenic acid | 4.8 mg | (80 %) | ||
| Biotin | 89.4 μg | (199 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 1,938 mg | (48 %) | ||
| Calcium | 619 mg | (62 %) | ||
| Magnesium | 277 mg | (92 %) | ||
| Iron | 10.2 mg | (68 %) | ||
| Iodine | 74 μg | (37 %) | ||
| Zinc | 9.1 mg | (114 %) | ||
| Saturated fatty acids | 31.1 g | |||
| Uric acid | 466 mg | |||
| Cholesterol | 67 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 500 grams Pastry flour
- 1 tsp salt
- ½ cube Yeast (21 g)
- 1 pinch sugar
- 6 Tbsps olive oil
- 100 grams Walnut
- Pastry flour (for the work surface)
- 80 grams Gorgonzola
Preparation steps
Mix the flour and salt together and in a bowl. Make a well in the center and put the yeast into it. Sprinkle the sugar over the yeast and mix with 2-3 tablespoons of lukewarm water. Cover the bowl and let rise about 15 minutes in a warm place.
Add 5 tablespoons of olive oil and 150 ml (approximately 5 ounces) of lukewarm water and knead to a smooth, moderately stiff dough. If it is too stiff, add a little more water. Cover the dough and let rise for 30 minutes.
Preheat the oven to 180°C (approximately 355°F) using the convection setting. Grease a baking pan with oil.
Coarsely chop the walnuts.
Roll out the dough into on a floured surface, making a rectangle (around 30 x 50 cm, or approximately 12 x 20 inches). Crumble the gorgonzola over the dough and sprinkle with walnuts. Roll the dough up and arrange in the baking pan. Cover and let rise for about 15 minutes. Brush the dough with the remaining olive oil and bake in the oven for about 45 minutes. Allow to cool in the pan. To serve, slice into pieces.
