Savoury chocolate sponge cake
90 min

Type of dish:
Pastries
Temperature:
Room temperature
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Ground almond
0.55 kg
Date
0.65 kg
Water
0.5 l
Sunflower oil
0.2 l
Raising agent
35.0 g
Table salt
15.0 g
Bicarbonate
25.0 g
Elaboration
- Preheat the oven to 170 ºC.
- Soak the halved dates in warm water for 5 minutes.
- After 5 minutes blend them with a blender.
- Mix the date paste, the egg and the oil.
- In a seperate bowl, mix the dry ingredients, ground almonds, cocoa, raising agent, baking soda and salt. sieve and set aside.
- Gradually mix the wet and the dry ingredients. Add in the rest of dry ingredients and finish mixing.
- Pour into a mould and bake at 170 ºC for approximately 30-40 minutes.
- Remove from the oven when it is cooked through and let cool.
Nutritional information (1 portion)
Energy
1495.88
kcal
Carbohydrates
87.13
g
Proteins
37.34
g
Lipids
112.84
g
Fiber
18.04
g
Saturates
11.62
g
Monounsaturated fatty acids
15.68
g
Polyunsaturated fatty acids
25.28
g
Cholesterol
231.68
mg
Calcium
151.5
mg
Iron
15.64
mg
Zinc
2.76
mg
Vitamin A
124.19
ug
Vitamin C
0.0
g
Folic acid
53.4
ug
Salt (Sodium)
1264.5
mg
Sugars
81.84
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
- Milk
-
Type of dish
- Juices, milkshakes and beverages
- Beers
- Cocktails
- Sándwich
- Main course
- Salads
- Bread and pastries
- Meats
- Shellfish
- Pizzas, patty
- Dessert
- Legumes
- Ice creams and sorbets
- Pastries
- Breakfasts and brunch
- Soups and creams
- Coffee, chocolate and infusion
- Pasta
- Burguers
- Finger foods
- Birds
- Fish
- Rices
- Vegetables
- Eggs
- Cheeses
- Patty
- liqueur
- Appetizers and canapes
- Cuisine type
- Temperature
- Tratamiento de la leche
- Denominación
- Additional culinary preparation
- Production site
- Curación
- Texture
- Coagulación
-
Maridaje bebida
- Bougogne passetoutgrains
- Cerveza densa
- Cotes de Rousillon
- Creams suaves
- Graves
- Cerveza rubia
- Garnatxa
- Sweet white wine
- Cava brut nature
- Fino
- Cava
- Acid and young white wine
- Cratf beer
- Fresh and young
- Blanco seco de fermentación o crianza en barrica
- Champagne
- Jérez seco
- Beer with body and high graduation
- Maury
- Manzanilla de Jerez
- Sweet liquors
- Orujo de sidra
- Red pale
- Sautemes
- Stout
- Tinto de media crianza
- Manzanilla
- Rosados fuertes
- Fruity white
- Tokay
- Pinot Noir
- Olorosos secos
- Merlot
- Tintos sin crianza
- Mistela
- Tintos viejos y densos
- Barrel-fermented white
- Rosado
- Moscatel
- Tintos reserva
- Blanco ligero
- Tintos golosos
- Sidra
- Young
- Tinto jóven o de corta crianza, afrutado y aromático
- Corporeal beer
- Fortified
- Tinto ligero
- Chardonnay
- Oporto
- Syrah wine
- Food pairing
-
Premios
- Campeón supremo ICA 2015
- Champion of Champios WCA
- Concurso agricola general de París
- Concurso de la Fira de Sant Ermengol de la Seu d’Urgell, en el 2019
- Ganador WCA 2016
- International Cheese Awards 2011
- Medalla de bronce WCA 2009
- Medalla de oro Gourmet Quesos 2019 categ. ahumados
- Medalla de oro Internacional Cheese Awards 2019
- Medalla de oro WCA 2016
- Mejor queso absoluto Salón Gourmet 2015
- Mejor queso de España del concurso oficial del Ministerio Agricultura 2013
- Mejor Queso del Mundo 2017 WCA
- Plata Internatioal Cheese Awards 2011
- Plata WCA 2010
- SuperGold WCA 2013
- Ganador quesos de pasta prensada de oveja
- Cincho de oro "Cheese Awards 2016"
- Fat percentage
- Conservation technique
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed