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Crisp Fruit Sponge

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Crisp Fruit Sponge
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
309
calories
Calories
0
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Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie309 kcal(15 %)
Protein5.01 g(5 %)
Fat11.48 g(10 %)
Carbohydrates46.87 g(31 %)
Sugar added20.77 g(83 %)
Roughage0.46 g(2 %)
Vitamin A183.76 mg(22,970 %)
Vitamin D0.5 μg(3 %)
Vitamin E2.89 mg(24 %)
Vitamin B₁0.21 mg(21 %)
Vitamin B₂0.21 mg(19 %)
Niacin2.44 mg(20 %)
Vitamin B₆0.03 mg(2 %)
Folate68.17 μg(23 %)
Pantothenic acid0.19 mg(3 %)
Biotin0.3 μg(1 %)
Vitamin B₁₂0.34 μg(11 %)
Vitamin C6.43 mg(7 %)
Potassium99.37 mg(2 %)
Calcium113.44 mg(11 %)
Magnesium8.5 mg(3 %)
Iron1.46 mg(10 %)
Iodine15 μg(8 %)
Zinc0.21 mg(3 %)
Saturated fatty acids2.84 g
Cholesterol43.75 mg
Author of this recipe:

Ingredients

for
1
Ingredients
cup
1 cup
sugar (scant)
3
eggs (lightly beaten)
½ cup
2 ¾ cups
6
Plum (pitted & thickly sliced)
¼ cup

Preparation steps

1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Line a 20cm x 30cm|8" x 12" baking tin with non-stick baking paper.
2.
Put 100g|3 1/2oz of the margarine in a mixing bowl with the sugar and beat until pale and fluffy.
3.
Whisk in the eggs and yoghurt, then gently fold in 200g|7oz of the flour.
4.
Spoon into the tin, level the surface and arrange the plum slices on top.
5.
Rub the remaining butter into the flour until crumbly and stir in the demerara sugar. Sprinkle over the cake.
6.
Bake for about 40 minutes until golden and a skewer inserted into the centre comes out clean. Serve warm or at room temperature.