View: Ingredients|Nutrition|Facts|Comments
Fuggers lemon cake
A traditional cake from South Germany with a lovely almond and lemon filling. Very easy to make.
What you need
- for the pastry
- 75 g butter
- 225 g plain flour
- 1 pinch salt
- 1 egg, beaten
- 1 egg yolk
- 6 tsp ice cold water
- for the filling
- 225 g ground almonds
- 100 g caster sugar
- grated rind of 1 lemon
- juice of 2 lemons
- 100 g quark cheese
- 1 egg, beaten
- for the topping
- 6 tsp milk
- 50 g flaked almonds
- to decorate
- 2 tsp icing sugar, to dredge
Method
For the pastry: Rub the butter into the flour and salt. Add the eggs and water. Mix to a dough. Wrap in cling film. Chill for 30 min.
Preheat oven to 180°C.
For the filling: Place all the ingredients in a bowl. Mix thoroughly.
Roll out half the dough on a lightly floured surface. Use to line an 18 cm/7in pie plate. Prick the surface. Spoon in the filling.
Roll out the remaining dough. Use to cover the filling. Trim off any excess pastry. Pinch the edges together.
Prick the top lightly with a fork. Brush with milk. Sprinkle with almonds.
Bake for 30-40 min until golden. Allow to cool on a wire rack.
Dredge the top with icing sugar. Serve in slices.
-
-
My Cookbooks Add Recipe My List Add Recipe -
Preparation 15 minutes Cook 30 minutes Waiting » 30 minutes Chill 30 minutes Total 1 ¼ hours -
Energy 640 kcal/serving Fat 22.9 g/serving Carbohydrates 342.10 g/serving Glycaemic Index 58 Glycaemic Load 33.25 
Serving suggestion
Cream.
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 2677 | 1540 | 10475 | 8350 |
| Energy (kcal) | 640 | 368 | 2500 | 2000 |
| Protein (g) | 18.5 | 10.7 | ||
| Carbohydrate (g) | 57.7 | 33.2 | 345 | 275 |
| Fat (g) | 39.7 | 22.9 | 95 | 70 |
| Fat (saturated) (g) | 9.32 | 5.36 | ||
| Fibre (g) | 6.78 | 3.90 | ||
| Sodium (mg) | 173 | 99.8 | ||
| Salt (equivalent) (g) | 0.43 | 0.25 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 151 | 87.0 | 800 |
| Vitamin B-12 (µg) | 0.31 | 0.18 | 1 |
| Vitamin B-6 (mg) | 0.13 | 0.07 | 2 |
| Vitamin C (mg) | 5.28 | 3.04 | 60 |
| Vitamin D (µg) | 28.2 | 16.2 | 266 |
| Vitamin E (mg) | 13.6 | 7.84 | 10 |
| Zinc (mg) | 2.23 | 1.28 | 15 |
| Calcium (mg) | 235 | 135 | 800 |
| Folate (mcg) | 87.8 | 50.5 | 200 |
| Iron (mg) | 4.11 | 2.37 | 14 |
| Magnesium (mg) | 155 | 89.2 | 300 |
| Niacin (mg) | 4.16 | 2.39 | 18 |
| Pantothenic acid (mg) | 0.72 | 0.41 | 6 |
| Riboflavin (mg) | 0.61 | 0.35 | 1.6 |
| Phosphorous (mg) | 347 | 199 | 800 |
| Thiamin (mg) | 0.42 | 0.24 | 1.4 |
This recipe is:
Demi-veg- Vegetarian
Peanut free
Shellfish free
Yeast free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible or unavailable quark cheese
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
|
|
|
You must be logged in to leave comments.
Show all comments