RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	13.0348
Energy (kCal)	632.6235
Carbohydrates (g)	31.0507
Total fats (g)	52.0277
Fatty acids, total saturated 20:0 (g)	0.0603
Fatty acids, total saturated 18:3 undifferentiated (g)	0.6104
Fatty acids, total polyunsaturated 17:1 (g)	0.0060
Fatty acids, total trans-monoenoic (g)	0.0130
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0940
Fatty acids, total saturated 4:0 (g)	1.3763
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.3997
Tocopherol, beta (mg)	0.0050
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0035
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	4.9703
Tocopherol, delta (mg)	0.0300
Arginine (g)	0.6213
Proline (g)	0.3519
Fatty acids, total polyunsaturated 18:1 t (g)	1.2818
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1850
Adjusted Protein (g)	0.0000
Cystine (g)	0.1664
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	16.9678
Copper, Cu (mg)	0.2938
Maltose (g)	0.0000
Zinc, Zn (mg)	1.4525
Total lipid (fat) (g)	52.0277
Vitamin K (phylloquinone) (g)	3.1320
Cholesterol (mg)	280.1900
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.1522
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	52.8418
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	1339.5990
Energy (kcal)	632.6235
Fatty acids, total saturated 16:1 undifferentiated (g)	0.9326
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.2430
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	17.1293
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0300
Vitamin C, total ascorbic acid (mg)	0.0284
Lutein + zeaxanthin (g)	251.7838
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	0.5279
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	51.0655
Fatty acids, total saturated 16:0 (g)	11.2014
Carbohydrate, by difference (g)	31.0507
Vitamin D (IU)	41.0000
Fructose (g)	0.0000
Fluoride, F (g)	1.7428
Aspartic acid (g)	0.8158
Tyrosine (g)	0.3230
Potassium, K (mg)	200.9255
Fatty acids, total saturated 12:0 (g)	1.1030
Vitamin A, RAE (g)	371.6090
Serine (g)	0.5779
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.4283
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.3612
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0020
Fatty acids, total saturated 14:0 (g)	3.2380
Histidine (g)	0.2036
Isoleucine (g)	0.4146
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.1197
Niacin (mg)	0.9078
Water (g)	95.5997
Fatty acids, total saturated 8:0 (g)	0.5089
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0090
Carotene, beta (g)	67.3080
Sodium, Na (mg)	319.1843
Iron, Fe (mg)	2.2485
Energy (kJ)	2647.0165
Ash (g)	2.4722
Caffeine (mg)	0.0000
Glycine (g)	0.3152
Fatty acids, total trans-polyenoic (g)	0.0060
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0060
Fatty acids, total saturated 18:2 undifferentiated (g)	4.6883
Fatty acids, total polyunsaturated (g)	5.4674
Vitamin E (alpha-tocopherol) (mg)	5.3553
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.1080
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.8550
Vitamin D (D2 + D3) (g)	1.0000
Vitamin D3 (cholecalciferol) (g)	1.0000
Lysine (g)	0.5273
Beta-sitosterol (mg)	1.7040
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0115
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.8979
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0040
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1417
Folate, food (g)	52.8418
Fatty acids, total saturated 20:1 (g)	0.0688
Fatty acids, total monounsaturated (g)	18.2807
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.6882
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.2496
Fatty acids, total polyunsaturated 18:2 i (g)	0.1261
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	162.9957
Fatty acids, total polyunsaturated 16:1 c (g)	0.5084
Fatty acids, total saturated (g)	24.5719
Vitamin B-12 (g)	0.5174
Calcium, Ca (mg)	138.7945
Fatty acids, total saturated 10:0 (g)	1.0804
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.4497
Glutamic acid (g)	1.2102
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	365.8460
Leucine (g)	0.6807
Folate, DFE (g)	52.8418
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0060
Fiber, total dietary (g)	6.0895
Tryptophan (g)	0.1178
Threonine (g)	0.3496
Fatty acids, total polyunsaturated 18:1 c (g)	8.9266
Manganese, Mn (mg)	0.3703
Protein (g)	13.0348
Cryptoxanthin, beta (g)	4.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	16.7550
Betaine (mg)	0.1500
Phosphorus, P (mg)	238.8945
Tocopherol, gamma (mg)	0.2500

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Scandinavian >> Swedish
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. 10Special equipment: 12 (1/8-cup) barquette molds or a mini-muffin pan with 12 (1/8-cup) muffin cups preparation. | 2. Put oven rack in upper third of oven and preheat oven to 400°F Brush molds with melted butter and lightly dust with flour, knocking out excess flour. | 3. Stir together flour (3 tablespoons) and salt in a small bowl. | 4. Beat together softened butter and granulated sugar in a bowl with an electric mixer at high speed until pale and fluffy. Beat in almond paste and vanilla until combined well, then beat in egg until combined. Reduce speed to low and add flour mixture, mixing until just combined. | 5. Divide batter among molds or muffin cups, spreading evenly, then transfer to a baking sheet (not necessary if using muffin pan). | 6. Bake cakes until just firm and edges are golden, about 15 minutes. Turn cakes out onto racks and cool completely, about 5 minutes. Turn cakes right side up and dust tops with confectioners sugar just before serving. | 7. Cooks' note: Cakes can be made 1 day ahead and cooled completely, uncovered, then kept in an airtight container at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	3	tablespoons	unsalted softened	305.442	0.0256	0.3621	34.5529
butter	1/2	tablespoon	unsalted melted	42.75	1.9642	1.3358	3.6
purpose flour	3	tablespoons		-	-	-	-
purpose flour				-	-	-	-
salt	1/8	teaspoon		-	-	-	-
sugar	1/4	cup	granulated	79.95	15.002	2.5025	1.248
almond paste	2	tablespoons		129.9575	13.5661	2.5538	7.8712
vanilla extract	1/4	teaspoon		3.0239999999999996	0.1328	0.0006	0.0006
egg	1			71.5	0.36	6.28	4.755
confectioner ' sugar				-	-	-	-

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

Cooking in progress....

Almond Cakes