Baked Cake Sandwiches with Fruit Preserve

Name: Baked Cake Sandwiches with Fruit Preserve
Total time: 40 min
Yield: 16
Ingredients: 0.5 cup butter; 0.875 cup superfine caster sugar; 2 eggs (beaten); 2 teaspoons vanilla extract; 0.5 cup Buttermilk; 2 cups All purpose flour; 1.5 teaspoons Baking powder; 1 teaspoon baking soda; 1 jar mixed fruits (such as strawberry, raspberry, redcurrant)

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Baked Cake Sandwiches with Fruit Preserve

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Difficulty:

moderate

Difficulty

Preparation:

40 min.

Preparation

Calories:

174

calories

Calories

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Nutritional values

1 <none> contains
(Percentage of daily recommendation)

Calorie	174 kcal	(8 %)
Protein	2.8 g	(3 %)
Fat	6.7 g	(6 %)
Carbohydrates	25.76 g	(17 %)
Sugar added	11 g	(44 %)
Roughage	0 g	(0 %)

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more nutritional values

Vitamin A	93.84 mg	(11,730 %)
Vitamin D	0.35 μg	(2 %)
Vitamin E	0.83 mg	(7 %)
Vitamin B₁	0.13 mg	(13 %)
Vitamin B₂	0.13 mg	(12 %)
Niacin	1.33 mg	(11 %)
Vitamin B₆	0.01 mg	(1 %)
Folate	34.19 μg	(11 %)
Pantothenic acid	0.11 mg	(2 %)
Biotin	0.16 μg	(0 %)
Vitamin B₁₂	0.2 μg	(7 %)
Vitamin C	4.13 mg	(4 %)
Potassium	29.84 mg	(1 %)
Calcium	39.61 mg	(4 %)
Magnesium	4.52 mg	(2 %)
Iron	0.83 mg	(6 %)
Iodine	7.5 μg	(4 %)
Zinc	0.15 mg	(2 %)
Saturated fatty acids	3.88 g
Cholesterol	37.98 mg

Author of this recipe:

EAT SMARTER

all recipes of this author

Ingredients

for

approx.

Ingredients: ½ cup
butter; ⅞ cup
superfine caster sugar; 2
eggs (beaten); 2 teaspoons
vanilla extract; ½ cup
Buttermilk; 2 cups
All purpose flour; 1 ½ teaspoons
Baking powder; 1 teaspoon
baking soda

In addition: 1 jar
mixed fruits (such as strawberry, raspberry, redcurrant)

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Preparation steps

Preheat the oven to 180°C | 350F | gas 4. Line a tray with baking parchment.

Cream the butter and sugar until pale and creamy, then add the eggs a little at a time, beating thoroughly after each addition. Whisk in the vanilla and buttermilk.

Sieve the flour, baking powder and bicarbonate together then fold into the creamed mixture with a metal spoon a little at a time.

Drop tablespoons of the mixture onto the baking tray and bake for 8-10 minutes until golden.

Remove half to a wire rack to cool.

Turn the remaining half flat side up and spread with summer fruit conserve. Return to the oven to warm the conserve through – 2 minutes – then press the cooled halves onto the jam. Leave to cool.