Sponge Cake with Nectarines
(0 votes)
(0 votes)
Health Score:
64 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
374
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 374 cal. | (18 %) | ||
| Protein | 7.81 g | (8 %) | ||
| Fat | 19.97 g | (17 %) | ||
| Carbohydrates | 43.31 g | (29 %) | ||
| Sugar added | 16.63 g | (67 %) | ||
| Roughage | 1.72 g | (6 %) |
more nutritional values
| Vitamin A | 180.82 mg | (22,603 %) | ||
| Vitamin D | 0.72 μg | (4 %) | ||
| Vitamin E | 4.22 mg | (35 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.27 mg | (25 %) | ||
| Niacin | 1.93 mg | (16 %) | ||
| Vitamin B₆ | 0.03 mg | (2 %) | ||
| Folate | 19.72 μg | (7 %) | ||
| Pantothenic acid | 0.17 mg | (3 %) | ||
| Biotin | 5.53 μg | (12 %) | ||
| Vitamin B₁₂ | 0.44 μg | (15 %) | ||
| Vitamin C | 2.67 mg | (3 %) | ||
| Potassium | 247.83 mg | (6 %) | ||
| Calcium | 102.84 mg | (10 %) | ||
| Magnesium | 29.1 mg | (10 %) | ||
| Iron | 1.44 mg | (10 %) | ||
| Iodine | 19.97 μg | (10 %) | ||
| Zinc | 0.41 mg | (5 %) | ||
| Saturated fatty acids | 9.25 g | |||
| Cholesterol | 88.2 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- softened butter (for the baking sheet)
- soft Pastry flour (for the baking sheet)
- 4 Nectarine
- 200 grams softened butter
- ½ tsp Orange zest (untreated)
- 200 grams sugar
- 4 eggs
- 2 tsps Baking powder
- 100 grams ground almonds (peeled)
- 300 grams Pastry flour
- 120 milliliters milk
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F). Butter the baking sheet and sprinkle with flour.
2.
Wash, halve and seed the nectarines. Beat the butter with the orange zest until fluffy. Alternately stir in the sugar and the eggs. Sprinkle in the baking soda mixed with almonds and flour and stir in with the milk. Mix to a smooth, spreadable dough.
3.
Pour the cake onto the baking sheet and smooth. Distribute the nectarine halves with the skin side down onto the dough and press lightly. Bake until golden brown, 45-50 minutes. Check doneness with a toothpick. If the cake is too dark, cover with aluminum foil.
4.
Let cool and serve in pieces.
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