12 Serves
86 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
10 µg / 400 µgCalcium
117 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
19 mg / 420 mgPhosphorus
102 mg / 1,250 mgPotassium
233 mg / 4,700 mgSodium
369 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
18 µg / 55 µgFiber
1 g / 28 gSugar
45 g / 50 gSaturated Fat
8 g / 20 gCholesterol
40 mg / 300 mgCaffeine
0 mgNet Carbs
79 gAlcohol
0 gIn a large mixing bowl, whisk together the flour, sugar, and baking powder.
In a separate bowl, cream the butter and sugar using a hand mixer until light and fluffy.
Beat the eggs into the butter mixture one at a time, then gradually incorporate the dry ingredients and vanilla extract.
Pour the batter into the prepared pan and bake for 30 minutes or until a toothpick comes out clean.
Once cooled, top the cake with strawberry ice cream and sprinkle generously with strawberry crunch topping.
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Danish