{'text': 'Hazelnut cake with lemon syrup is a delightful dessert that combines the rich, nutty flavor of hazelnuts with the zesty tang of lemon. This cake is perfect for special occasions or any time you want to treat yourself and your loved ones to something sweet and unique.'}
- Ensure your butter is softened to room temperature for easier mixing.
- Toast the hazelnuts lightly before using them to enhance their flavor.
- When zesting the lemon, be careful not to include the white pith, as it can be bitter.
- Use fresh lemon juice for the best flavor in your syrup.
- Allow the cake to cool completely before pouring the lemon syrup to ensure it absorbs well.
{'text': 'With its moist texture and harmonious blend of hazelnuts and lemon, this Hazelnut Cake with Lemon Syrup is sure to become a favorite in your dessert repertoire. Serve it on its own or with a dollop of whipped cream for an added touch of indulgence.'}
Nutrition Facts | |
---|---|
Serving Size | 70 grams |
Energy | |
Calories 240kcal | 12% |
Protein | |
Protein 4.16g | 3% |
Carbohydrates | |
Carbohydrates 20g | 6% |
Fiber 0.88g | 2% |
Sugar 9g | 9% |
Fat | |
Fat 16g | 19% |
Saturated 7g | 24% |
Cholesterol 90mg | - |
Vitamins | |
Vitamin A 130ug | 14% |
Choline 50mg | 9% |
Vitamin B1 0.08mg | 7% |
Vitamin B2 0.08mg | 6% |
Vitamin B3 0.31mg | 2% |
Vitamin B6 0.04mg | 3% |
Vitamin B9 20ug | 5% |
Vitamin B12 0.15ug | 6% |
Vitamin C 3.63mg | 4% |
Vitamin E 0.93mg | 6% |
Vitamin K 1.79ug | 1% |
Minerals | |
Calcium, Ca 27mg | 2% |
Copper, Cu 0.12mg | 13% |
Iron, Fe 0.62mg | 6% |
Magnesium, Mg 16mg | 4% |
Phosphorus, P 66mg | 5% |
Potassium, K 90mg | 3% |
Selenium, Se 7ug | 13% |
Sodium, Na 20mg | 1% |
Zinc, Zn 0.47mg | 4% |
Water | |
Water 27g | - |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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