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Recipe by
Discover the authentic taste of Buckwheat and hazelnut cake: an Italian delight with selected ingredients. Try it now with berry jam!
Portion: the weight of the ingredients divided by 8 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 7: Whip the egg whites with 40 g of sugar
Step 2 of 7: Whip the butter with the remaining sugar and add the yolks and almond essence
Step 3 of 7: Combine the flours, the apple and the baking powder, mixing well
Step 4 of 7: Gently fold in the egg whites
Step 5 of 7: Pour into a buttered and floured pan (I use silicone ones that don't stick)
Step 6 of 7: Bake in a preheated static oven at 170 degrees for 40/45 minutes
Step 7 of 7: Wait until it is cold, unmold, fill with the jam and dust with powdered sugar (for a more scenic version, decorate with whipped cream and fresh berries)
In summary: Not suitable for vegans · Contains lactose · Contains nickel · Allergens detected: Eggs, Milk and dairy products, and Tree nuts
In gray: not detectedDetected
| Average values | Per serving107 g · 1 of 8 | Per 100 g |
|---|---|---|
| Energy | 1,460 kJ349 kcal | 1,365 kJ326 kcal |
| Fat | 19.57 g | 18.29 g |
| of which saturated fatty acids | 7.13 g | 6.66 g |
| Carbohydrates | 40.33 g | 37.69 g |
| of which sugars | 31.32 g | 29.27 g |
| Fibre | 3.3 g | 3.08 g |
| Protein | 5.37 g | 5.02 g |
| Salt | 0.11 g | 0.1 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
