Cinnamon, nuts and cream cake

90 min

Suitable for vegetarians

Temperature: Room temperature

Type of dish: Pastries

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Eggs 5.0 ud

Sugar 0.25 kg

Cream 0.333 l

Sunflower oil 0.042 l

Vanilla flavour 3.333 g

Ground nutmeg 3.333 g

Soluble decaffeinated coffee 3.333 g

Ground cinnamon 5.0 g

Plain flour 0.417 kg

Raising agent 26.667 g

Walnut 0.167 kg

Elaboration

Preheat the oven to 180 ºC.
Beat the eggs with the sugar until a light and creamy mixture is obtained. Incorporate the cream, oil, vanilla, nutmeg, cinnamon and soluble coffee. Continue beating with intensity.
Add the flour and baking powder previously sieved. Add the chopped nuts.
Gently mix together.
Pour into a greased mould with butter filling a little less than 3/4 of its capacity
Bake at 180 ºC for approximately 35 minutes or until it is well done inside.

Nutritional information (1 portion)

Energy

1103.38

kcal

Carbohydrates

120.19

Proteins

21.53

Lipids

58.58

Fiber 4.57 g

Saturates 19.79 g

Monounsaturated fatty acids 14.29 g

Polyunsaturated fatty acids 20.43 g

Cholesterol 303.06 mg

Calcium 121.18 mg

Iron 3.38 mg

Zinc 2.34 mg

Vitamin A 302.84 ug

Vitamin C 0.29 g

Folic acid 71.05 ug

Salt (Sodium) 110.44 mg

Sugars 50.1 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.