Berry Sponge Dessert

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Berry Sponge Dessert
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
169
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie169 kcal(8 %)
Protein2.6 g(3 %)
Fat8.95 g(8 %)
Carbohydrates20.15 g(13 %)
Sugar added8 g(32 %)
Roughage0.2 g(1 %)
Vitamin A91.6 mg(11,450 %)
Vitamin D0.35 μg(2 %)
Vitamin E1.08 mg(9 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.09 mg(9 %)
Vitamin B₆0.01 mg(1 %)
Folate33.4 μg(11 %)
Pantothenic acid0.08 mg(1 %)
Biotin0.16 μg(0 %)
Vitamin B₁₂0.23 μg(8 %)
Vitamin C2.41 mg(3 %)
Potassium72.16 mg(2 %)
Calcium62.86 mg(6 %)
Magnesium6.48 mg(2 %)
Iron0.71 mg(5 %)
Iodine10.29 μg(5 %)
Zinc0.18 mg(2 %)
Saturated fatty acids5.04 g
Cholesterol49.65 mg

Ingredients

for
12
Ingredients
2 eggs
1 ¼ cups self-rising flour
½ cup butter
½ cup coconut sugar
1 teaspoon vanilla extract
1 tablespoon milk
1 ½ tablespoons Poppy seeds
pink Food coloring
5 tablespoons sugar-free strawberry jam
To decorate
sugar-free Strawberry syrup
Edible flowers
How healthy are the main ingredients?
egg

Preparation steps

1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease 12 dariole moulds.
2.
Put all the ingredients except the food colouring and jam into a mixing bowl and whisk with an electric whisk until well combined. Alternatively beat well with a wooden spoon.
3.
Put about 12 tablespoons of the mixture into another bowl and stir in a few drops of pink colouring.
4.
Divide the pink mixture between the dariole moulds, spooning it into the base.
5.
Add the strawberry jam to the remaining mixture and lightly swirl with a skewer or cocktail stick to give a marbled effect.
6.
Spoon carefully on top of the pink mixture and bake for 15-20 minutes until golden and springy to the touch. Cool in the tins for a few minutes, then invert onto a wire rack to cool completely.
7.
Brush the top of the cakes with a little strawberry syrup and decorate with edible flowers.