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Keks (Russian Tea Cake) With Yogurt and Currants

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)20.0185
Energy (kCal)1294.196
Carbohydrates (g)148.9278
Total fats (g)68.6119
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat the oven to 370 F (190 C), and grease and/or line 12 muffin holes. | 2. Beat eggs with sugar and vanilla. | 3. Add oil, yogurt, baking soda and most of the flour, reserving about 2 tbsp in a cup. | 4. Stir currants into the reserved flour and mix until currants are evenly coated. | 5. Quickly stir currants through the batter, which should be a very thick pouring consistency, heavy enough to support the currants. If they sink at this stage, the batter is too slack -- add a tablespoon of flour and give the mixture another quick stir. | 6. Divide mixture evenly between the muffin holes. Alternatively, make one whole loaf in a bundt pan or small loaf tin. | 7. Bake for 20 mins, or until golden on top and a skewer inserted into the centre of one keks comes out clean. | 8. If desired, dust with icing sugar. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg 3 214.5 1.08 18.84 14.265
    sugar 2/3 cup 537.32 134.3973 0.0 0.0
    plain yogurt 1/2 cup low-fat - - - -
    olive oil 4 tablespoons 477.36 0.0 0.0 54.0
    plain flour 2 cups - - - -
    baking soda 1/3 teaspoon 0.0 0.0 0.0 0.0
    currant 3/4 cup 52.92 12.9192 1.176 0.3444
    vanilla extract 1 teaspoon 12.095999999999998 0.5313 0.0025 0.0025

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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