Baked Cake Sandwiches with Fruit Preserve

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Baked Cake Sandwiches with Fruit Preserve
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Health Score:
5,3 / 10
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
174
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie174 kcal(8 %)
Protein2.8 g(3 %)
Fat6.7 g(6 %)
Carbohydrates25.76 g(17 %)
Sugar added11 g(44 %)
Roughage0 g(0 %)
Vitamin A93.84 mg(11,730 %)
Vitamin D0.35 μg(2 %)
Vitamin E0.83 mg(7 %)
Vitamin B₁0.13 mg(13 %)
Vitamin B₂0.13 mg(12 %)
Niacin1.33 mg(11 %)
Vitamin B₆0.01 mg(1 %)
Folate34.19 μg(11 %)
Pantothenic acid0.11 mg(2 %)
Biotin0.16 μg(0 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C4.13 mg(4 %)
Potassium29.84 mg(1 %)
Calcium39.61 mg(4 %)
Magnesium4.52 mg(2 %)
Iron0.83 mg(6 %)
Iodine7.5 μg(4 %)
Zinc0.15 mg(2 %)
Saturated fatty acids3.88 g
Cholesterol37.98 mg
Author of this recipe:
How healthy are the main ingredients?
egg

Ingredients

for
16
Ingredients
½ cup
cup
superfine caster sugar
2
eggs (beaten)
2 teaspoons
½ cup
2 cups
1 ½ teaspoons
1 teaspoon
In addition
1 jar
mixed fruits (such as strawberry, raspberry, redcurrant)

Preparation steps

1.
Preheat the oven to 180°C | 350F | gas 4. Line a tray with baking parchment.
2.
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.
3.
Sieve the flour, baking powder and bicarbonate together then fold into the creamed mixture with a metal spoon a little at a time.
4.
Drop tablespoons of the mixture onto the baking tray and bake for 8-10 minutes until golden.
5.
Remove half to a wire rack to cool.
6.
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.