Recipes · Icelandic · Cakes
Vínarterta (Icelandic Prune Layer Cake)
One serving has 380 kcal and 5 g protein, and at least a fifth of a woman's daily need of phosphorus (25%), selenium (24%), thiamin (24%), manganese (23%), riboflavin (23%) and vitamin K (21%). Ready in 520 minutes.
- Preparation: 500 min
- Cooking: 20 min
- Makes: 1 serving (105 g)
- Difficulty: Medium
- Diets: Vegetarian
- Contains: dairy, egg, gluten
Ingredients
- 30 g Flour, all-purpose
- 15 g Butter, unsalted
- 20 g Sugar
- 8 g Eggs, whole, raw
- 1 g Baking powder
- 0.3 g Cardamom
- 30 g Prunes
- 0.2 g Cinnamon
Method
- Cream the butter with half the sugar, beat in the egg, then work in the flour, baking powder and cardamom to a soft cookie-like dough. This makes 1 slice; multiply by 12 and divide the dough into 7 for a whole layered cake.
- Roll the dough thin, fit it into a round pan, and bake at 190 °C (375 °F) for 8-10 minutes until just golden; repeat for the other layers if making the full cake, then cool completely.
- Meanwhile, simmer the prunes with the remaining sugar and the cinnamon in a little water for about 10 minutes until soft, then mash to a thick, jammy filling.
- Spread the prune filling between the cooled cake layers and stack them up evenly.
- Wrap the cake and let it rest overnight in a cool place so the layers soften slightly, then slice thinly to serve.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 380 kcal | 18% |
| Carbohydrates | 62.7 g | |
| Water | 21.5 mL | |
| Fiber | 3.1 g | 11% |
| Protein | 4.9 g | 10% |
| Tryptophan | 0.06 g | |
| Threonine | 0.15 g | |
| Isoleucine | 0.18 g | |
| Leucine | 0.33 g | |
| Lysine | 0.17 g | |
| Methionine | 0.09 g | |
| Cystine | 0.09 g | |
| Phenylalanine | 0.23 g | |
| Tyrosine | 0.15 g | |
| Valine | 0.22 g | |
| Histidine | 0.11 g | |
| Fat | 13.4 g | |
| Monounsaturated | 3.9 g | |
| Polyunsaturated | 0.75 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 0.53 g | |
| Saturated | 7.9 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 62 mg | |
| Calcium | 102 mg | 10% |
| Copper | 0.14 mg | 16% |
| Iron | 2 mg | 11% |
| Magnesium | 21.4 mg | 7% |
| Manganese | 0.42 mg | 23% |
| Phosphorus | 172 mg | 25% |
| Potassium | 271 mg | 6% |
| Selenium | 13 µg | 24% |
| Sodium | 93.4 mg | |
| Zinc | 0.49 mg | 6% |
| Thiamin (vitamin B1) | 0.26 mg | 24% |
| Riboflavin (vitamin B2) | 0.25 mg | 23% |
| Niacin (vitamin B3) | 2.4 mg | 17% |
| Pantothenic acid (vitamin B5) | 0.4 mg | 8% |
| Pyridoxine (vitamin B6) | 0.09 mg | 7% |
| Folate (vitamin B9) | 60.3 µg | 15% |
| Cobalamin (vitamin B12) | 0.1 µg | 4% |
| Choline | 29.4 mg | 7% |
| Vitamin A | 127 µg | 18% |
| Vitamin C | 0.25 mg | 0% |
| Vitamin D (D2 + D3) | 6.6 IU | 1% |
| Vitamin E | 0.63 mg | 4% |
| Vitamin K | 19.1 µg | 21% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.3 kg CO2e a serving: about average for breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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