Yogurt spongecake with hemp flour

60 min
Suitable for vegetarians
Seasonal period: All year
Allergens:
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Eggs 5.0 ud
Sugar 0.45 kg
Bifidus yoghurt 2.5 ud
Creamed margarine 0.188 kg
Plain flour 0.45 kg
Hemp flour 0.113 kg
Raising agent 20.0 g
Elaboration
  • Beat the eggs with the sugar.
  • Add the yogurt and mix.
  • Add the previously melted margarine and mix everything together .
  • Add the previously sieved the flours and yeast.
  • Pour it into a mold to no more than 3/4 of its capacity.
  • Bake at 180 ºC for approximately 30-45 minutes, or until the inside is cooked.
  • Leave to cool in the mold.

 

Nutritional information (1 portion)
Energy
1113.15
kcal
Carbohydrates
168.8
g
Proteins
18.22
g
Lipids
39.8
g
Fiber 3.07 g
Saturates 11.22 g
Monounsaturated fatty acids 11.12 g
Polyunsaturated fatty acids 15.65 g
Cholesterol 279.68 mg
Calcium 112.44 mg
Iron 2.27 mg
Zinc 1.86 mg
Vitamin A 129.76 ug
Vitamin C 0.59 g
Folic acid 58.16 ug
Salt (Sodium) 450.5 mg
Sugars 92.38 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.