Blackberry Yoghurt Cakes

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Blackberry Yoghurt Cakes
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Health Score:
Health Score
5,0 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
175
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie175 kcal(8 %)
Protein2.16 g(2 %)
Fat8.51 g(7 %)
Carbohydrates22.93 g(15 %)
Sugar added13.3 g(53 %)
Roughage0.6 g(2 %)
Vitamin A83.59 mg(10,449 %)
Vitamin D0.17 μg(1 %)
Vitamin E0.8 mg(7 %)
Vitamin B₁0.09 mg(9 %)
Vitamin B₂0.1 mg(9 %)
Niacin0.94 mg(8 %)
Vitamin B₆0.01 mg(1 %)
Folate25.69 μg(9 %)
Pantothenic acid0.09 mg(2 %)
Biotin0.15 μg(0 %)
Vitamin B₁₂0.16 μg(5 %)
Vitamin C2.62 mg(3 %)
Potassium50.42 mg(1 %)
Calcium26.31 mg(3 %)
Magnesium4.98 mg(2 %)
Iron0.58 mg(4 %)
Iodine5 μg(3 %)
Zinc0.15 mg(2 %)
Saturated fatty acids5.09 g
Cholesterol35.77 mg
Author of this recipe:
How healthy are the main ingredients?
salteggBlackberry

Ingredients

for
12
Ingredients
1 cup
¼ teaspoon
¼ teaspoon
1 pinch
½ cup
¾ cup
1
large egg
½ cup
plain Yogurt
1 cup
1 tablespoon
To decorate

Preparation steps

1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 20cm|8" square tin and line the base with non-stick baking paper.
2.
Sift together 115g|1 cup flour, baking powder, bicarbonate of soda, and salt. Set aside.
3.
Beat together the butter, sugar and vanilla in a mixing bowl until light and fluffy.
4.
Beat in the egg. Gradually stir in the flour mixture in 3 additions, alternating with the yoghurt, beginning and ending with flour.
5.
Toss together the blackberries, remaining flour and brown sugar.
6.
Spread half the cake mixture in the tin. Top with the berry mixture, then spread the remaining mixture gently over the berries and smooth the top.
7.
Bake for 40-45 minutes until risen and golden. Cool in the tin for 10 minutes, then place on a wire rack to cool completely.