Diabetic-friendly Fruit Tart

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Diabetic-friendly Fruit Tart
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
330
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie330 kcal(16 %)
Protein3.79 g(4 %)
Fat16.61 g(14 %)
Carbohydrates43.25 g(29 %)
Sugar added24.88 g(100 %)
Roughage1.04 g(3 %)
Vitamin A89.15 mg(11,144 %)
Vitamin D0.5 μg(3 %)
Vitamin E1.44 mg(12 %)
Vitamin B₁0.13 mg(13 %)
Vitamin B₂0.16 mg(15 %)
Niacin1.37 mg(11 %)
Vitamin B₆0.02 mg(1 %)
Folate41.25 μg(14 %)
Pantothenic acid0.11 mg(2 %)
Biotin0.22 μg(0 %)
Vitamin B₁₂0.32 μg(11 %)
Vitamin C1.39 mg(1 %)
Potassium89.46 mg(2 %)
Calcium80.59 mg(8 %)
Magnesium8.12 mg(3 %)
Iron1.12 mg(7 %)
Iodine15 μg(8 %)
Zinc0.74 mg(9 %)
Saturated fatty acids5.23 g
Cholesterol62.82 mg

Ingredients

for
1
For the pears
¼ cup butter
¼ cup maple sugar
¼ cup honey
2 ripe, firm Pear (peeled & thickly sliced)
For the cake
1 ½ cups all-purpose flour
2 teaspoons Baking powder
1 teaspoon ground cinnamon
¼ teaspoon salt
½ teaspoon baking soda
½ cup sunflower oil
½ cup honey
½ cup maple sugar
3 eggs
cup Sour cream
1 teaspoon vanilla extract
How healthy are the main ingredients?
Sour creamhoneyhoneyPearcinnamonsalt

Preparation steps

1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 23cm|9" cake tin and line the base with non-stick baking paper.
2.
For the pears: melt the butter in a pan and add the sugar, stirring until dissolved, then stir in the honey.
3.
Pour into the tin and arrange the pears on top.
4.
For the cake: sift together the dry ingredients and set aside.
5.
Mix together the oil, honey and sugar in a mixing bowl. Add the eggs one at a time, beating well between each addition.
6.
Gradually add the dry ingredients to the egg mixture, alternating with the soured cream. Stir in the vanilla.
7.
Pour into the tin and bake for 25-35 minutes until golden brown and firm to the touch. Cool in the tin on a wire rack for 5 minutes, then invert onto a serving plate.