Diabetic Fruit Sponge

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Diabetic Fruit Sponge
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
453
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie453 kcal(22 %)
Protein6.87 g(7 %)
Fat17.22 g(15 %)
Carbohydrates68.86 g(46 %)
Sugar added17.25 g(69 %)
Roughage2.45 g(8 %)
Vitamin A186.04 mg(23,255 %)
Vitamin D0.67 μg(3 %)
Vitamin E2.26 mg(19 %)
Vitamin B₁0.29 mg(29 %)
Vitamin B₂0.29 mg(26 %)
Niacin3.43 mg(29 %)
Vitamin B₆0.06 mg(4 %)
Folate98.22 μg(33 %)
Pantothenic acid0.26 mg(4 %)
Biotin1.36 μg(3 %)
Vitamin B₁₂0.45 μg(15 %)
Vitamin C3.53 mg(4 %)
Potassium250.18 mg(6 %)
Calcium157.77 mg(16 %)
Magnesium12.44 mg(4 %)
Iron2.49 mg(17 %)
Iodine20 μg(10 %)
Zinc0.35 mg(4 %)
Saturated fatty acids9.98 g
Cholesterol99.04 mg
Author of this recipe:

Ingredients

for
6
Ingredients
2 cups
whole-wheat self-rising flour
1 teaspoon
½ cup
butter (plus extra for greasing)
3
dessert Apple (peeled cored and chopped)
½ cup
Golden raisins
2
eggs (beaten)
6 tablespoons
clear honey
milk (to mix)
all-natural Powdered sweetener (to sprinkle)

Preparation steps

1.
Heat the oven to 190°C/170° fan/375° F/gas 5. Butter a 20cm cake tin.
2.
Sieve the flour and mixed spice into a bowl. Add the butter and rub in until the mixture resembles breadcrumbs. Stir in the apples and sultanas.
3.
Beat the eggs and honey together. Stir into the flour mixture with a little milk if necessary to mix to soft but firm dough.
4.
Put the mixture into the tin and bake for about 30 minutes until golden brown and springy to the touch.
5.
Sprinkle over the powdered sweetener and serve warm.