Berry Sponge Squares

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Berry Sponge Squares
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Health Score:
Health Score
3,8 / 10
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
622
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie622 kcal(30 %)
Protein5.35 g(5 %)
Fat25.26 g(22 %)
Carbohydrates95.14 g(63 %)
Sugar added26.98 g(108 %)
Roughage0.25 g(1 %)
Vitamin A273.15 mg(34,144 %)
Vitamin D1 μg(5 %)
Vitamin E3.2 mg(27 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.23 mg(21 %)
Niacin1.73 mg(14 %)
Vitamin B₆0.01 mg(1 %)
Folate62.5 μg(21 %)
Pantothenic acid0.14 mg(2 %)
Biotin0.29 μg(1 %)
Vitamin B₁₂0.67 μg(22 %)
Vitamin C1 mg(1 %)
Potassium40.5 mg(1 %)
Calcium78.6 mg(8 %)
Magnesium5.49 mg(2 %)
Iron1.02 mg(7 %)
Iodine30 μg(15 %)
Zinc0.17 mg(2 %)
Saturated fatty acids14.87 g
Cholesterol148.56 mg
Author of this recipe:
How healthy are the main ingredients?
eggRaspberry

Ingredients

for
4
Ingredients
½ cup
unsalted butter (softened)
½ cup
cup
2
large eggs (beaten)
1 teaspoon
1 cup
seedless Raspberry jam
8
Raspberries (to garnish)
1 tablespoon
powdered sugar (to garnish)

Preparation steps

1.
Pre-heat the oven to 180°C | 350F | gas 4. Grease and line a 7 inch square cake tin.
2.
In a large mixing bowl, combine the butter, sugar, flour, eggs and vanilla extract and beat with an electric hand-held whisk for 1-2 minutes until smooth.
3.
Spoon into the prepared cake tin and bake for 25-30 minutes, or until a cake tester comes out clean when inserted into the centre of the cake.
4.
Remove from the oven when ready and allow to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.
5.
Once cool, heat the raspberry jam gently in a saucepan for 2 minutes over a low heat, stirring occasionally.
6.
Use a sharp bread knife to level off the top of the cake. Spread the jam on top, allowing it to sink in a little.
7.
Cut into square portions and arrange on serving plates. Garnish with a few raspberries and a light dusting of icing sugar.
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