Fluted Fresh Fruit Cakes

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Fluted Fresh Fruit Cakes
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Health Score:
Health Score
5,8 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
168
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie168 kcal(8 %)
Protein2.23 g(2 %)
Fat8.6 g(7 %)
Carbohydrates21.14 g(14 %)
Sugar added8.38 g(34 %)
Roughage0.92 g(3 %)
Vitamin A113.78 mg(14,223 %)
Vitamin D0.33 μg(2 %)
Vitamin E1.23 mg(10 %)
Vitamin B₁0.07 mg(7 %)
Vitamin B₂0.09 mg(8 %)
Niacin0.94 mg(8 %)
Vitamin B₆0.02 mg(1 %)
Folate23.87 μg(8 %)
Pantothenic acid0.13 mg(2 %)
Biotin0.07 μg(0 %)
Vitamin B₁₂0.22 μg(7 %)
Vitamin C6.27 mg(7 %)
Potassium115.19 mg(3 %)
Calcium29.84 mg(3 %)
Magnesium6.17 mg(2 %)
Iron0.44 mg(3 %)
Iodine10 μg(5 %)
Zinc0.12 mg(2 %)
Saturated fatty acids4.97 g
Cholesterol49.52 mg
Author of this recipe:
How healthy are the main ingredients?
Plum

Ingredients

for
12
Ingredients
cup
½ cup
superfine caster sugar
½ cup
butter (softened)
2
large eggs
1 teaspoon
12
Plum (stoned and sliced)
powdered sugar (to dust)
Product recommendation
Suggested variation; try replacing the vanilla with 2 tsp ground cinnamon.

Preparation steps

1.
Preheat the oven to 190°C (170 fan) | 375°F | gas 5 and oil a 12-hole silicone cupcake mould.
2.
Combine the flour, sugar, butter, eggs and vanilla extract in a bowl and whisk together for 2 minutes or until smooth. Fold in the plums.
3.
Divide the mixture between the moulds, then transfer the tin to the oven and bake for 15 - 20 minutes. Test with a wooden toothpick, if it comes out clean, the cakes are done. Transfer the cakes to a wire rack and leave to cool before dusting with icing sugar.
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