Gourmet Turnip Cake (Kihen Fin Veisseriben)

95 mins (prep 45, cooking 50)
13 ingredients
8-10 servings
Posted for the Zaar World Tour 2006-Israel.From the "Best of International Cooking" cookbook. I have never made a dessert with turnips, but it sounds like it would be a spicy, moist cake. NOTE: The frosting for this cake uses raw egg yolks. If you are concerned about using raw eggs, I suggest making any vanilla frosting to frost cake and sprinkle with the grated walnuts.

Categories:  fruit , cakes , nuts , <-4-hours , vegetable , southwest-asia-(middle-east) , time-to-make , asian , dessert ,
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Serving Size (255.26 g)
Servings 8
Amount per Serving
Calories 1075.7 Calories from Fat 442.53
% Daily Value *
Total Fat 49.17g 605.19%
Saturated Fat 23.23g 929.28%
Trans Fat 1.39g %
Cholesterol 91.41mg 243.75%
Sodium 447.96mg 149.32%
Total Carbohydrate 160.21g 427.22%
Dietary Fiber 2.63 g 84.23%
Sugars 139.63 g %
Protein 6.03g 96.48%
Vitamin A 1067.76IU% Vitamin C 6.51mg%
Calcium 46.82mg% Iron 1.75mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
cooked, ground nutmeg, ground cloves, chopped walnuts, grated