Fruit Crisp Sponge for Celiacs

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Fruit Crisp Sponge for Celiacs
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Health Score:
Health Score
3,3 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr 40 min.
Preparation
Calories:
863
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie863 kcal(41 %)
Protein9.74 g(10 %)
Fat34.99 g(30 %)
Carbohydrates129.75 g(87 %)
Sugar added52.58 g(210 %)
Roughage4.27 g(14 %)
Vitamin A356.8 mg(44,600 %)
Vitamin D1.35 μg(7 %)
Vitamin E3.57 mg(30 %)
Vitamin B₁0.03 mg(3 %)
Vitamin B₂0.22 mg(20 %)
Niacin0.4 mg(3 %)
Vitamin B₆0.05 mg(4 %)
Folate25.36 μg(8 %)
Pantothenic acid0.21 mg(4 %)
Biotin1.65 μg(4 %)
Vitamin B₁₂0.81 μg(27 %)
Vitamin C4.2 mg(4 %)
Potassium163.48 mg(4 %)
Calcium162.6 mg(16 %)
Magnesium9.82 mg(3 %)
Iron1.34 mg(9 %)
Iodine36.24 μg(18 %)
Zinc0.19 mg(2 %)
Saturated fatty acids20.15 g
Cholesterol171.63 mg
Author of this recipe:
How healthy are the main ingredients?
cinnamonegg

Ingredients

for
6
For the crumble
¾ cup
¼ teaspoon
xanthan gum (if not included in flour)
teaspoon
¼ cup
0.333 cup
1 cup
½ cup
unsalted butter (melted and cooled)
For the cake
3
cooking apples (peeled, cored and thickly sliced)
1 teaspoon
ground cinnamon
2 tablespoons
2 tablespoons
2 ½ cups
1 teaspoon
xanthan gum (if not included in flour)
2 teaspoons
gluten-free Baking powder
½ teaspoon
½ cup
1 cup
3
eggs (beaten)
1 teaspoon
cup

Preparation steps

1.
For the crumble: place the flour, xanthan gum, salt, sugar and brown sugar in a mixing bowl. Whisk to combine.
2.
Add the oats, and mix to combine. Create a well in the centre of the dry ingredients and add the melted butter. Mix to combine. Chill while you make the cake.
3.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a deep 23cm |9" cake tin and line the base with non-stick baking paper.
4.
Place the apples, ground cinnamon and brown sugar in a heavy-based pan and toss to coat the apples in the cinnamon and sugar. Add 2 tablespoons of water and mix to combine.
5.
Cook, stirring occasionally, until the apple slices are fork-tender adding more water if necessary to prevent the mixture from burning. Remove from the heat and set aside to cool.
6.
Place the flour, xanthan gum, baking powder and salt in a bowl and whisk to combine. Set aside.
7.
Beat the butter in a mixing bowl until light and fluffy. Add the sugar, then the eggs and vanilla, beating to combine well after each addition.
8.
Add the dry ingredients in 3 parts, alternating with the milk and beginning and ending with the dry ingredients. Mix until just combined. Fold in the cooked apples.
9.
Spoon evenly into the tin.
10.
Break the chilled crumble into loose, irregular pieces. Place the crumble pieces on top of the cake mixture in an even layer and press down gently.
11.
Bake for about 45 minutes, until the crumble topping is lightly golden brown. Remove from the oven and cool in the tin for at least 30 minutes. Sift a little icing sugar over the top.