Vanilla loaf with Hazelnut Spread
Method
(8 portions)
Ingredients Grains from 2 vanilla beans 2 eggs 50 g EASIS Perfect Fit 200 g all-purpose flour 1 tsp baking powder 75 g liquid margarine 1 dl milk 120 g EASIS Smørepålæg (Hazelnut Spread)
Method Preheat oven to 175°C (347°F). Divide the eggs into yolk and white. Whip the egg yolks and the vanilla grains in a bowl. Mix flour, Perfect Fit and baking powder into another bowl. Whisk the egg-vanilla mix with the flour mix, add milk and liquid margarine and whip it thoroughly. Whip the egg whites and gently mix them into the dough. Grease a baking tin with a little butter, pour the dough into the tin and bake for 35 minutes.
Serving Remove the cake from the tin and cool it down. Cut the cake into appropriate pieces and put Smørepålæg on top.
Ingredients Grains from 2 vanilla beans 2 eggs 50 g EASIS Perfect Fit 200 g all-purpose flour 1 tsp baking powder 75 g liquid margarine 1 dl milk 120 g EASIS Smørepålæg (Hazelnut Spread)
Method Preheat oven to 175°C (347°F). Divide the eggs into yolk and white. Whip the egg yolks and the vanilla grains in a bowl. Mix flour, Perfect Fit and baking powder into another bowl. Whisk the egg-vanilla mix with the flour mix, add milk and liquid margarine and whip it thoroughly. Whip the egg whites and gently mix them into the dough. Grease a baking tin with a little butter, pour the dough into the tin and bake for 35 minutes.
Serving Remove the cake from the tin and cool it down. Cut the cake into appropriate pieces and put Smørepålæg on top.
Nutrition
| Nutritional values | Pr. 100g |
| Energy | 1550 kJ/370 cal |
| Fat | 21 |
| Carbohydrates | 27 |
| - of which sugars | 3,2 |
| - of which polyols | 2,6 g |
| Dietary fiber | 18 |
| Protein | 6,7 |
| Salt | 0,18 |
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