From the River Cafe, The Times, Feb 4 2011
Preheat the oven to 160C / Gas Mark 3. Butter and flour a 25cm round cake tin.
Using an electric mixer beat the butter and sugar together until light. Stir in the almonds and vanilla pods. Beat in the eggs, one at a time. Fold in the walnuts, flour, baking powder and finally the Amaretto; spoon into the tin and bake for 1 ΒΌ hours or until set. Turn out of the tin onto a wire rack and leave to cool.
Melt the chocolate and butter into a bowl set over a pan of simmering water. The water should not touch the bowl. Spread the mixture over the cake using a hot, wet knife.
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Serving Size: 1 Serving (490g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 1688 | ||
Calories from Fat: 1170 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 130g | 173 % | |
Saturated Fat 46.8g | 234 % | |
Monounsaturated Fat 47.6g | ||
Polyunsanturated Fat 24.4g | ||
Cholesterol 1035.3mg | 319 % | |
Sodium 331.9mg | 11 % | |
Potassium 936.3mg | 25 % | |
Total Carbohydrate 94.8g | 28 % | |
Dietary Fiber 10.4g | 42 % | |
Sugars, other 84.4g | ||
Protein 50g | 71 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1688
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