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Kerrin's Belgian Tea Cake

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)174.4728
Energy (kCal)6035.3102
Carbohydrates (g)396.5523
Total fats (g)455.3673
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cake: | 2. Sift dry ingredients, rub in butter, add eggs to form a moist dough. | 3. Place 1/2 mixture into a greased 7” round sandwich tin, spreading about 1/2 way up sides of tin. | 4. Pour hot filling over mixture in tin. | 5. Place remaining mixture over the filling in heaps, then sprinkle with walnuts and bake 35 mins at 190 deg C - 200 deg C (375 deg F–400 deg F) less if fan forced. | 6. Serve warm with whipped cream. | 7. Filling: | 8. Boil water and sugar, add rind and boil 2 mins, then remove from stove and add custard powder, mixed with lemon juice - reheat until thickened. | 9. Alternate filling: | 10. Add custard powder to syrup or juice from can and heat until thickened, mix in fruit. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    caster sugar 1/2 cup - - - -
    self raising flour 1 cup - - - -
    salt 1 pinch - - - -
    butter 60 5130.0 235.71 160.29 432.0
    egg 2 beaten 143.0 0.72 12.56 9.51
    hot water 60 0.0 0.0 0.0 0.0
    walnut 1 tablespoon chopped 120.22399999999999 0.0 0.0 13.6
    lemon juice zest 1 juice - - - -
    water 3/4 cup 0.0 0.0 0.0 0.0
    sugar 3/4 cup 604.485 151.197 0.0 0.0
    custard powder 1 1/2 1/2 - - - -
    fruit 1 can drained 37.6012 8.9253 1.6228 0.2573
    custard powder 1 1/2 - 2 tablespoons - - - -

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



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