Berry Sponge Fingers

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Berry Sponge Fingers
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Health Score:
Health Score
5,9 / 10
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
202
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie202 kcal(10 %)
Protein4.27 g(4 %)
Fat15.33 g(13 %)
Carbohydrates14.14 g(9 %)
Sugar added8.38 g(34 %)
Roughage2.45 g(8 %)
Vitamin A66.45 mg(8,306 %)
Vitamin D0 μg(0 %)
Vitamin E3.77 mg(31 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0.22 mg(20 %)
Niacin1.33 mg(11 %)
Vitamin B₆0.03 mg(2 %)
Folate11.59 μg(4 %)
Pantothenic acid0.12 mg(2 %)
Biotin10.06 μg(22 %)
Vitamin B₁₂0.03 μg(1 %)
Vitamin C3.58 mg(4 %)
Potassium138.9 mg(3 %)
Calcium44.99 mg(4 %)
Magnesium44.51 mg(15 %)
Iron0.65 mg(4 %)
Iodine4.73 μg(2 %)
Zinc0.55 mg(7 %)
Saturated fatty acids5.37 g
Cholesterol20.35 mg
Author of this recipe:

Ingredients

for
12
Ingredients
½ cup
clarified butter (softened)
2 tablespoons
plain flour (sifted)
1 ¼ cups
ground almonds
½ cup
3
1.333 cups
How healthy are the main ingredients?
almondRaspberry

Preparation steps

1.
Preheat the oven to 180°C (160°C fan) | 350F | gas 4.
2.
Place the butter in a saucepan and heat over a medium-high heat until it just starts to brown.
3.
Remove from the heat and and strain through a fine sieve into a clean bowl, allowing it to cool to one side.
4.
In a mixing bowl, combine the flour, almonds and sugar until evenly mixed together.
5.
Gently whisk the egg whites into this mixture and then fold through the cooled, melted butter. Chill for at least 30 minutes.
6.
Grease 12 individual financier finger moulds. Place 5-6 raspberries upside down in the base of the moulds.
7.
Pour the batter carefully into the moulds and bake for 12-15 minutes until golden brown at the edges and risen.
8.
Remove from the oven and allow to cool in their moulds before serving.
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