Fluted Italian Blueberry Cake

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Fluted Italian Blueberry Cake
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Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
727
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie727 kcal(35 %)
Protein9.24 g(9 %)
Fat36.83 g(32 %)
Carbohydrates89.27 g(60 %)
Sugar added52.4 g(210 %)
Roughage4.59 g(15 %)
Vitamin A415.97 mg(51,996 %)
Vitamin D1.5 μg(8 %)
Vitamin E4.44 mg(37 %)
Vitamin B₁0.21 mg(21 %)
Vitamin B₂0.34 mg(31 %)
Niacin2.95 mg(25 %)
Vitamin B₆0.07 mg(5 %)
Folate95.26 μg(32 %)
Pantothenic acid0.4 mg(7 %)
Biotin1.39 μg(3 %)
Vitamin B₁₂0.94 μg(31 %)
Vitamin C18.51 mg(19 %)
Potassium164.63 mg(4 %)
Calcium90.2 mg(9 %)
Magnesium25.51 mg(9 %)
Iron1.67 mg(11 %)
Iodine45 μg(23 %)
Zinc0.58 mg(7 %)
Saturated fatty acids6.82 g
Cholesterol131.25 mg

Ingredients

for
4
For the semolina pudding batter
cup self-rising flour
0.333 cup fine Semolina
¾ cup Margarine
¾ cup caster sugar
3 large eggs
cup Blueberries
For the raspberry coulis and garnish
2 cups Raspberries
½ cup powdered sugar
How healthy are the main ingredients?
RaspberryMargarineSemolinaBlueberryegg

Preparation steps

1.
Preheat the oven to 180°C (160°C fan) | 350F | gas 4. Grease 2 x 1 lb fluted bundt pans with a little margarine.
2.
Combine the flour, semolina, margarine, sugar and eggs in a large mixing bowl. Whisk using an electric hand held whisk until smooth.
3.
Fold in the semolina and blueberries until incorporated.
4.
Divide the batter between the 2 pans and bake for 20-25 minutes until a cake tester comes out clean from their centres.
5.
Remove from the oven and let them cool in their pans as you prepare the garnish.
6.
Combine 200 g of the raspberries with the icing sugar in a saucepan. Cook over a medium heat, stirring until the fruit is soft.
7.
Pass the mixture through a sieve into a clean bowl.
8.
Remove the puddings from the pans once cool and arrange on serving plates. Spoon the raspberry coulis and remaining raspberries on top before serving.
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