Crumbled Almond Mugwort Cake

Name: Crumbled Almond Mugwort Cake
Yield: 360 g
Ingredients: Peanut Butter Original 10 g; Mugwort Powder 20 g; Greek Yogurt 40 g; Raw Egg 55 piece; Oatmond Unsweetened 15 g; Extra Virgin Olive Oil 20 ml; Protein Shake (Grain Flavor) 20 g; Almond Flour Nut King 180 g

1,639 kcal

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Ingredients

Main ingredients

Peanut Butter Original 10 g
Mugwort Powder 20 g
Greek Yogurt 40 g
Raw Egg 1 piece
Oatmond Unsweetened 15 g
Extra Virgin Olive Oil 20 ml
Protein Shake (Grain Flavor) 20 g
Almond Flour Nut King 180 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 60.06 g 15%

Protein 64.99 g 16%

Fat 127.49 g 70%

Serving size 360g

Cooking steps

1

Coarsely chop the almonds.
2

Sift together mugwort powder, flour, and baking powder.
3

Whip the butter and sugar until creamy.
4

Add eggs little by little and mix well.
5

Alternately add dry ingredients and milk to the batter.
6

Pour the batter into a mold and top with chopped almonds and crumble.
7

Bake in a preheated oven at 180°C for 30 to 35 minutes.

Crumbled Almond Mugwort Cake

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