Currant Cakes

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Currant Cakes
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
135
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie135 kcal(6 %)
Protein2.32 g(2 %)
Fat5.72 g(5 %)
Carbohydrates18.6 g(12 %)
Sugar added5.58 g(22 %)
Roughage0.34 g(1 %)
Vitamin A58.73 mg(7,341 %)
Vitamin D0.2 μg(1 %)
Vitamin E0.62 mg(5 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0.04 mg(4 %)
Niacin0.57 mg(5 %)
Vitamin B₆0.01 mg(1 %)
Folate7.75 μg(3 %)
Pantothenic acid0.1 mg(2 %)
Biotin0.43 μg(1 %)
Vitamin B₁₂0.13 μg(4 %)
Vitamin C8.45 mg(9 %)
Potassium37.04 mg(1 %)
Calcium54.49 mg(5 %)
Magnesium5.23 mg(2 %)
Iron0.35 mg(2 %)
Iodine7.18 μg(4 %)
Zinc0.14 mg(2 %)
Saturated fatty acids3.35 g
Cholesterol28.39 mg

Ingredients

for
12
Ingredients
1 ½ cups plain flour
salt
2 teaspoons Baking powder
0.333 cup butter
0.333 cup caster sugar
½ cup Currants
¼ teaspoon grated Nutmeg
¼ teaspoon ground mixed spice
1 egg (beaten)
2 tablespoons milk
How healthy are the main ingredients?
CurrantsaltNutmegegg

Preparation steps

1.
Heat the oven to 190C|375F|gas mark 5. Grease a baking tray.
2.
Sift the flour, salt and baking powder into a mixing bowl and rub in the butter until the mixture resembles breadcrumbs.
3.
Stir in the sugar, fruit and spices. Beat in the egg and just enough milk to make a stiff mixture.
4.
Drop tablespoons of the mixture on the baking tray and rough up each with a fork.
5.
Bake for 15 to 20 minutes until cooked through. Cool on a wire rack