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Lemon and Poppy Seed Cake

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)86.0728
Energy (kCal)5511.3508
Carbohydrates (g)1150.7453
Total fats (g)58.5576
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Beat eggs and sugar until creamy. | 2. Add lemon rind and juice, yogurt. Stir. | 3. Slowly pour in oil while beating. | 4. Add flour, BP, poppy seeds and a pinch of salt.Beat slowly. | 5. Pour into 2 medium cake tins that have been greased with oil or butter. | 6. Bake at 160 degrees Celsius for 1 hour or until skewer inserted into centre comes out clean. | 7. Remove from oven pour over hot syrup, put back in oven for a further 2 minutes. | 8. Remove from oven, cool, serve with yoghurt. | 9. SYRUP. | 10. Heat sugar and lemon juice in small pot until sugar has dissolved and consistency becomes 'syrupy'. | 11. Pour hot over hot cake straight from the oven before replacing cake in oven for a further 2 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg 4 286.0 1.44 25.12 19.02
    sugar 3 cups 2417.94 604.788 0.0 0.0
    lemon juice zest 5 juice - - - -
    yogurt 2 cups 298.9 22.834 17.003 15.925
    baking oil 2 cups - - - -
    flour 4 cups 2313.12 506.4216 37.604 8.9744
    baking powder 4 teaspoons 9.752 5.0968 0.0 0.0
    salt 1 pinch - - - -
    poppy seed 4 tablespoons 184.8 9.9018 6.3325 14.6291
    sugar 3/4 cup 2417.94 604.788 0.0 0.0
    lemon juice 1/4 0.8388 0.2631 0.0133 0.0091

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



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