I prefer to use organic extra virgin olive oil, but regular or "light" olive oil works. If you don't have pastry flour, regular all-purpose flour works fine, just sift it twice. It does make for a slightly denser finished product. If you'd like to make this cake gluten-free, I recommend using Bob's Red Mill gluten-free flour or Cup4Cup.
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View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 -12 slice (101g) | ||
Recipe Makes: 10-12 slices | ||
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Calories: 263 | ||
Calories from Fat: 117 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13g | 17 % | |
Saturated Fat 2.7g | 13 % | |
Monounsaturated Fat 7.6g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 211.5mg | 65 % | |
Sodium 70.9mg | 2 % | |
Potassium 106.9mg | 3 % | |
Total Carbohydrate 28.7g | 8 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 27.6g | ||
Protein 8.7g | 12 % | |
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: 263
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