Berry Sponge Bites

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Berry Sponge Bites
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Health Score:
6,2 / 10
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
104
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie104 kcal(5 %)
Protein2.2 g(2 %)
Fat7.67 g(7 %)
Carbohydrates7.56 g(5 %)
Sugar added4.19 g(17 %)
Roughage1.23 g(4 %)
Vitamin A33.22 mg(4,153 %)
Vitamin D0 μg(0 %)
Vitamin E1.89 mg(16 %)
Vitamin B₁0.01 mg(1 %)
Vitamin B₂0.11 mg(10 %)
Niacin0.69 mg(6 %)
Vitamin B₆0.01 mg(1 %)
Folate5.96 μg(2 %)
Pantothenic acid0.06 mg(1 %)
Biotin5.04 μg(11 %)
Vitamin B₁₂0.02 μg(1 %)
Vitamin C1.79 mg(2 %)
Potassium70.15 mg(2 %)
Calcium22.59 mg(2 %)
Magnesium22.4 mg(7 %)
Iron0.33 mg(2 %)
Iodine2.43 μg(1 %)
Zinc0.28 mg(4 %)
Saturated fatty acids2.69 g
Cholesterol10.18 mg

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
How healthy are the main ingredients?
almondRaspberry

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.