Citrus Shell Sponges
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
178
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 178 cal. | (8 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 15 g | (60 %) | ||
| Roughage | 0.6 g | (2 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin K | 1.3 μg | (2 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.7 mg | (6 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 10 μg | (3 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 2.5 μg | (6 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 49 mg | (1 %) | ||
| Calcium | 14 mg | (1 %) | ||
| Magnesium | 7 mg | (2 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 8 mg | |||
| Cholesterol | 50 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp Baking powder
- 2 eggs
- ¾ cup powdered sugar
- 1 unwaxed lemon (finely grated zest)
- 1 Tbsp lemon juice
- 0.333 cup butter (melted and cooled)
Preparation
Kitchen utensils
1 Tablespoon, 1 Teaspoon, 1 Small knife, 1 Large knife, 1 Cutting board, 1 Skillet, 1 Paper towel, 1 Small bowl, 1 Whisk, 1 Grill pan, 1 Citrus juicer, 1 Box grater, 1 Brush
Preparation steps
1.
Heat the oven to 190°C (170° fan) 375°F gas 5. Butter 12 madeleine moulds.
2.
Sift the flour and baking powder into a bowl.
3.
Whisk the eggs and icing sugar in a mixing bowl with an electric whisk until thick and creamy. Gently fold in the lemon zest and juice until blended.
4.
Fold in the flour mixture alternately with the melted butter. Leave to stand for 20 minutes.
5.
Spoon into the moulds and bake for 8-10 minutes until golden brown. Place on a wire rack to cool completely.
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