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Classic English Cake with Berries

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Classic English Cake with Berries
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
439
calories
Calories
0
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Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie439 kcal(21 %)
Protein5.2 g(5 %)
Fat27.78 g(24 %)
Carbohydrates42.98 g(29 %)
Sugar added16.77 g(67 %)
Roughage0.67 g(2 %)
Vitamin A307.45 mg(38,431 %)
Vitamin D1.15 μg(6 %)
Vitamin E2.48 mg(21 %)
Vitamin B₁0.15 mg(15 %)
Vitamin B₂0.24 mg(22 %)
Niacin2.09 mg(17 %)
Vitamin B₆0.03 mg(2 %)
Folate58.09 μg(19 %)
Pantothenic acid0.29 mg(5 %)
Biotin0.83 μg(2 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C2.87 mg(3 %)
Potassium74.69 mg(2 %)
Calcium97.49 mg(10 %)
Magnesium8.69 mg(3 %)
Iron1.09 mg(7 %)
Iodine24.5 μg(12 %)
Zinc0.26 mg(3 %)
Saturated fatty acids16.84 g
Cholesterol132.94 mg
Author of this recipe:

Ingredients

for
1
cake
For the cake
1 cup
butter (softened)
1 cup
4
2 cups
For the filling and decoration
1 ½ cups
cream (48% fat)
½ cup
seedless Raspberry jam (jelly)
1 cup

Preparation steps

1.
For the cake: heat the oven to 190°C (170° fan) 375°F gas 5. Grease 2 x 20cm|8" deep loose-based cake tin and line the base with non-stick baking paper.
2.
Beat the butter and sugar in a mixing bowl until light and fluffy.
3.
Add the eggs, one at a time, beating well to combine. Add the flour and mix well.
4.
Spoon into the tin and bake for 45-50 minutes until golden and springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
5.
Cut the cake horizontally in two. Place one half upside down.
6.
For the filling: whisk the cream until thick. Spread 2/3 over the cake half.
7.
Stir the jam to loosen and spoon over the cream covered cake.
8.
Place the remaining cake on top and spread with the remaining cream. Arrange the raspberries on top and dust lightly with icing sugar.
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