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8 Serves
112 Mins
Preheat your oven to 175°C and grease a round cake pan.
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Vitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
39 µg / 400 µgCalcium
95 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
66 mg / 420 mgPhosphorus
131 mg / 1,250 mgPotassium
358 mg / 4,700 mgSodium
307 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
38 µg / 55 µgFiber
3 g / 28 gSugar
14 g / 50 gSaturated Fat
9 g / 20 gCholesterol
43 mg / 300 mgCaffeine
0 mgNet Carbs
26 gAlcohol
0 gIn a large mixing bowl, whisk together the semolina flour, almond flour, and baking powder.
In a separate bowl, cream the butter and sugar together until light and fluffy using an electric mixer.
Gradually beat the eggs into the butter mixture, then fold in the dry ingredients until just combined.
Pour the batter into the prepared cake pan and bake for 87 minutes or until a toothpick inserted into the center comes out clean.
36
g99
g17
g
