90 min
Suitable for vegetarians
Temperature: Room temperature
Type of dish: Dessert, Pastries
Traces of nuts
Traces of nuts
Traces of peanuts
Traces of peanuts
Traces of sesame
Traces of sesame
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Butter 0.875 kg
Icing sugar 0.875 kg
Eggs 15.0 ud
Plain flour 1.25 kg
Raising agent 75.0 g
Poppy seed 50.0 g
Oranges 0.5 kg
Lemon 0.5 kg
Bifidus yoghurt 3.5 ud
Lemon jam 0.05 kg
  • Preheat the oven to 180 ºC.
  • Add sugar to the creamed butter.
  • Beat the eggs and mix them with the previously sieved flour, poppy seeds, citrus fruit zest and yogurt. The mixture must be smooth.
  • Pour into a previously greased and floured mould.
  • Bake for approximately 45 minutes until it is firm. Make sure that the inside is baked.
  • Leave to cool in the mould for 10 minutes, then remove from the mould and finish cooling on a rack.

For the coating:

  • Mix the mascarpone cheese or, alternatively, the cream cheese with orange juice. A fluid glaze should remain. Add some lemon or orange jam.
  • Spread the glaze over the top and sides of the cake.
  • Decorate with citrus zest.
Nutritional information (1 portion)
Fiber 12.63 g
Saturates 156.86 g
Monounsaturated fatty acids 46.19 g
Polyunsaturated fatty acids 11.0 g
Cholesterol 1101.17 mg
Calcium 415.59 mg
Iron 8.06 mg
Zinc 5.96 mg
Vitamin A 1843.25 ug
Vitamin C 69.43 g
Folic acid 188.07 ug
Salt (Sodium) 566.44 mg
Sugars 201.71 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.