Savory Chestnut Cake
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
2582
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,582 cal. | (123 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 82 g | (71 %) | ||
| Carbohydrates | 415 g | (277 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 78.6 g | (262 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 15.8 mg | (132 %) | ||
| Vitamin K | 26 μg | (43 %) | ||
| Vitamin B₁ | 2 mg | (200 %) | ||
| Vitamin B₂ | 1.7 mg | (155 %) | ||
| Niacin | 15.9 mg | (133 %) | ||
| Vitamin B₆ | 2.8 mg | (200 %) | ||
| Folate | 448 μg | (149 %) | ||
| Pantothenic acid | 4 mg | (67 %) | ||
| Biotin | 23.5 μg | (52 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 204 mg | (215 %) | ||
| Potassium | 6,979 mg | (174 %) | ||
| Calcium | 376 mg | (38 %) | ||
| Magnesium | 535 mg | (178 %) | ||
| Iron | 18.1 mg | (121 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 6.6 mg | (83 %) | ||
| Saturated fatty acids | 11.5 g | |||
| Uric acid | 112 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 183 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 500 grams Chestnut flour
- 50 grams Pine nuts
- 100 grams raisins
- 4 Tbsps olive oil
- 2 sprigs fresh rosemary
Preparation steps
1.
Preheat the oven to 175°C (approximately 350°F). In a bowl, stir together the chestnut flour, 800 ml (approximately 27 1/2 ounces) of water and 2 tablespoons of olive oil. Brush a shallow baking pan with a little oil and scrape the batter into the pan smoothing the top.
2.
Pick the rosemary leaves from the stems, chop coarsely and spread over the batter along with the pine nuts and the raisins. Drizzle with the remaining olive oil and bake until a toothpick inserted in the center comes out clean, about 45 minutes. Cool and cut into slices.
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