Date Cake with Toffee

بلسم بن عبد الكريمCuoco

Ingredienti

• Farina
  1.5 cup
• Dates, pitted
  30 pieces
• Zucchero a velo
  1 cup
• Latte in polvere
  3 tablespoons
• Eggs
  3 pieces
• Olio
  0.5 cup
• Lievito in polvere
  1 tablespoon
• Acqua
  0.5 cup
• Cream, equivalent to a can
  170 grams
• Zucchero
  0.3 cup

Passi

1. 1

   In a bowl, mix the flour and baking powder well.

   Utensili necessari:

   Ciotola per mescolare

   5 min
2. 2

   In the electric mixer, place the remaining cake ingredients and mix well, then pour the mixture over the flour bowl and stir well.

   Utensili necessari:

   🍳

   Electric Mixer

   5 min
3. 3

   Pour the cake mixture into a greased baking sheet and place it in the preheated oven from the top and bottom until cooked.

   Utensili necessari:

   Teglia da forno

   10 min
4. 4

   Remove the baking sheet from the oven, cover it, and let it cool.

   5 min
5. 5

   To make the toffee, in a pot over heat, place the sugar and let it caramelize, then gradually add the cream while stirring continuously and quickly.

   Utensili necessari:

   Pentola

   5 min
6. 6

   Remove the pot from the heat, stir the cake, and pour the sauce over it, then serve the date cake with toffee cold.

   5 min

Fatti nutrizionali

Valori nutrizionali degli ingredienti (per 100g)

Farinaper 100g

Energia364 kcal

Proteine10.33 g

Grassi totali1 g

Carbohydrate76.31 g

Fibre alimentari2.7 g

Zuccheri totali0.3 g

Zucchero a veloper 100g

Energia387 kcal

Carbohydrate100 g

Zuccheri totali100 g

Latte in polvereper 100g

Energia61 kcal

Proteine3.3 g

Grassi totali3.3 g

Carbohydrate4.7 g

Zuccheri totali4.7 g

Vitamina B120.46 mcg

Iodio26 mcg

Olioper 100g

Energia884 kcal

Grassi totali100 g

Lievito in polvereper 100g

Energia100 kcal

Carbohydrate25 g

Acquaper 100g

Acqua100 g

Zuccheroper 100g

Energia387 kcal

Carbohydrate100 g

Zuccheri totali100 g

* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.

Caratteristiche dietetiche e tag