8 Serves
83 Mins
Preheat your oven to 175°C and grease a round cake pan.
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Vitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
18 µg / 400 µgCalcium
83 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
4 mg / 420 mgPhosphorus
125 mg / 1,250 mgPotassium
37 mg / 4,700 mgSodium
125 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
1 g / 28 gSugar
28 g / 50 gSaturated Fat
10 g / 20 gCholesterol
105 mg / 300 mgCaffeine
0 mgNet Carbs
54 gAlcohol
0 gIn a mixing bowl, whisk together the flour, baking powder, and a pinch of salt.
In a separate bowl, cream the butter, sugar, and cookie butter until light and fluffy using a hand mixer.
Beat in the eggs one at a time, then stir in the vanilla extract.
Gradually fold the dry ingredients into the wet mixture until just combined, then pour the batter into the prepared cake pan.
Bake for 53 minutes or until a toothpick inserted into the center comes out clean.
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