Berry Sponge Bites
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
113
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 113 cal. | (5 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 1.3 g | (4 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 0.9 μg | (2 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.8 mg | (7 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 6 μg | (2 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 0.4 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 74 mg | (2 %) | ||
| Calcium | 19 mg | (2 %) | ||
| Magnesium | 20 mg | (7 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 5 mg | |||
| Cholesterol | 10 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
24
- Ingredients
- ½ cup clarified butter (softened)
- ¼ cup plain flour (sifted)
- 1 ¼ cups ground almonds
- ½ cup caster sugar
- 3 egg whites
- 1.333 cups Raspberries
Preparation steps
1.
Pre-heat the oven to 180°C | 350F | gas 4.
2.
Place the butter in a saucepan and heat over a medium-high heat until it just starts to brown. Remove from the heat and and strain through a fine sieve into a clean bowl, allowing it to cool to one side.
3.
In a mixing bowl, combine the flour, almonds and sugar until even. Fold the egg whites into this mixture and then the cooled butter. Chill for at least 30 minutes.
4.
Grease 2 x 12-hole fluted, oval financier moulds. Place 3-4 raspberries upside down in the base of the moulds and reserve the rest for garnishing.
5.
Pour the batter carefully into the moulds and bake for 12-15 minutes until golden brown at the edges and risen.
6.
Remove from the oven and allow to cool in the tins before removing to cool completely on a wire rack.
7.
Serve once cool on kitchen paper with the remaining raspberries.
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