Baked Cake Sandwiches with Fruit Preserve
(0 votes)
(0 votes)
Health Score:
5,4 / 10
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
174
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(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 %) |
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
16
- 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 Fruit (such as strawberry, raspberry, redcurrant)
How healthy are the main ingredients?
eggPreparation 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.
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