Berry and Nut Crunch Cakes

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Berry and Nut Crunch Cakes
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
452
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie452 kcal(22 %)
Protein7.45 g(8 %)
Fat19.7 g(17 %)
Carbohydrates63.6 g(42 %)
Sugar added33.53 g(134 %)
Roughage1.86 g(6 %)
Vitamin A183.47 mg(22,934 %)
Vitamin D0.67 μg(3 %)
Vitamin E3.04 mg(25 %)
Vitamin B₁0.13 mg(13 %)
Vitamin B₂0.31 mg(28 %)
Niacin2.31 mg(19 %)
Vitamin B₆0.07 mg(5 %)
Folate59.89 μg(20 %)
Pantothenic acid0.21 mg(4 %)
Biotin4.25 μg(9 %)
Vitamin B₁₂0.49 μg(16 %)
Vitamin C37.71 mg(40 %)
Potassium198.68 mg(5 %)
Calcium118.92 mg(12 %)
Magnesium24.81 mg(8 %)
Iron1.23 mg(8 %)
Iodine38.01 μg(19 %)
Zinc0.35 mg(4 %)
Saturated fatty acids10.19 g
Cholesterol99.04 mg

Ingredients

for
6
Ingredients
cup self-rising flour (sifted)
1 teaspoon Baking powder
½ cup superfine caster sugar
½ cup butter (softened)
2 large eggs
6 tablespoons Strawberry Jam
2 ⅔ cups Strawberries (sliced)
2 tablespoons sliced almonds (toasted)
2 tablespoons Pistachio (chopped)
For the meringue
4 large egg whites
½ cup superfine caster sugar
How healthy are the main ingredients?
StrawberryalmondPistachioegg

Preparation steps

1.
Preheat the oven to 190°C (170 fan) | 375°F | gas 5 and oil a 6-hole silicone tartlet mould or 6 individual tartlet tins.
2.
Combine the flour, baking powder, sugar, butter and eggs in a bowl and whisk together for 2 minutes or until smooth.
3.
Divide between the tins and bake for 20 - 25 minutes. Test with a wooden toothpick, if it comes out clean, the cakes are done.
4.
Turn the cakes out onto a large baking tray and spread the tops with strawberry jam.
5.
To make the meringue, whisk the egg whites until stiff, then gradually whisk in half the sugar until the mixture is very shiny. Fold in the remaining sugar then spoon the meringue on top of the cakes, allowing it to ooze down the sides a little.
6.
Return the cakes to the oven and cook for 10 minutes or until the meringue is golden brown.
7.
Leave the cakes to cool before topping them with sliced strawberries and nuts.