Berry Crumble Cake for Celiacs

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Berry Crumble Cake for Celiacs
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
370
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie370 kcal(18 %)
Protein2.91 g(3 %)
Fat16.47 g(14 %)
Carbohydrates52.91 g(35 %)
Sugar added28.09 g(112 %)
Roughage0.78 g(3 %)
Vitamin A161.5 mg(20,188 %)
Vitamin D0.58 μg(3 %)
Vitamin E1.28 mg(11 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0.05 mg(5 %)
Niacin0.07 mg(1 %)
Vitamin B₆0.01 mg(1 %)
Folate7.41 μg(2 %)
Pantothenic acid0.04 mg(1 %)
Vitamin B₁₂0.24 μg(8 %)
Vitamin C3.01 mg(3 %)
Potassium52.8 mg(1 %)
Calcium94.86 mg(9 %)
Magnesium2.2 mg(1 %)
Iron0.39 mg(3 %)
Iodine10 μg(5 %)
Zinc0.03 mg(0 %)
Saturated fatty acids9.98 g
Cholesterol70.71 mg
Author of this recipe:

Ingredients

for
1
For the cake
½ cup
¾ cup
2
1 cup
1 teaspoon
1 ½ cups
2 teaspoons
gluten-free Baking powder
1 pinch
1 cup
Berry (raspberries, blueberries, etc.)
For the streusel topping
1.333 cups
1 cup
1 teaspoon
ground cinnamon
8 tablespoons
melted butter

Preparation steps

1.
For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 20cm|8" round tin.
2.
Beat together the butter and sugar in a mixing bowl until light. Mix in the eggs, yogurt, and vanilla.
3.
Sift in the flour, bicarbonate of soda and salt and stir until just combined. Gently fold in the berries.
4.
Spoon into the tin.
5.
For the streusel topping: mix together all the ingredients until crumbly.
6.
Sprinkle the streusel topping over the cake mixture.
7.
Bake for 20-25 minutes until golden brown. Cool in the tin for 15 minutes before removing.