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Strawberry and Yoghurt Cake

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)944.505
Energy (kCal)38769.438
Carbohydrates (g)7437.5692
Total fats (g)1066.6
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 170°C. | 2. Mix dry ingredients and add melted butter, 300g yoghurt and water and beat until smooth. | 3. Stir through 250g chopped strawberries and pour into 20cm springform prepared cake pan. | 4. Bake for 2 hours or until springy in the centre. | 5. Remove from oven and cool 15 mins before removing. | 6. When cool top with remaining yoghurt and strawberries. | 7. Dust with icing sugar. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    polenta 200 178.0 0.0 39.6 1.0
    self rising flour 200 g 178.0 0.0 39.6 1.0
    baking powder 1 teaspoon 2.438 1.2742 0.0 0.0
    caster sugar 275 178.0 0.0 39.6 1.0
    butter 110 melted 9405.0 432.135 293.865 792.0
    natural yoghurt 500 g 178.0 0.0 39.6 1.0
    water 200 0.0 0.0 0.0 0.0
    strawberry 600 29184.0 7004.16 611.04 273.6
    icing sugar 1/4 cup - - - -

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



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