Fruit Crisp Sponge Tart

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Fruit Crisp Sponge Tart
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 5 min.
Ready in
Calories:
343
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie343 kcal(16 %)
Protein7.01 g(7 %)
Fat21.24 g(18 %)
Carbohydrates33.89 g(23 %)
Sugar added10.48 g(42 %)
Roughage2.77 g(9 %)
Vitamin A130.54 mg(16,318 %)
Vitamin D0.17 μg(1 %)
Vitamin E5.03 mg(42 %)
Vitamin B₁0.05 mg(5 %)
Vitamin B₂0.28 mg(25 %)
Niacin2.25 mg(19 %)
Vitamin B₆0.05 mg(4 %)
Folate20.65 μg(7 %)
Pantothenic acid0.23 mg(4 %)
Biotin11.61 μg(26 %)
Vitamin B₁₂0.14 μg(5 %)
Vitamin C5.23 mg(6 %)
Potassium240.42 mg(6 %)
Calcium58.15 mg(6 %)
Magnesium56.82 mg(19 %)
Iron0.97 mg(6 %)
Iodine9.83 μg(5 %)
Zinc0.77 mg(10 %)
Saturated fatty acids8 g
Cholesterol45.11 mg
Author of this recipe:

Ingredients

for
1
For the cake
1.333 cups
2 tablespoons
½ cup
cold butter (chopped)
1
For the crumble
¼ cup
¼ cup
0.333 cup
½ cup
ground almonds
For the topping
2
4 tablespoons
1 teaspoon
1 cup
ground almonds
10 cups
damson (halved and pitted)
Plus

Preparation steps

1.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and grease a cake tin.
2.
Pile the flour on the work surface and stir in the sugar and a pinch of salt. Create a well in the middle and place the butter around the well. Crack the egg into the well and add a little cold water. Chop all the ingredients up together so that breadcrumbs are formed. Quickly knead into a ball, wrap in cling film and chill for 30 minutes.
3.
To make the crumbles, rub together the butter, sugar, flour and almonds. Cover and chill in the fridge.
4.
Roll out the dough onto a floured work surface and place it in the prepared cake tin.
5.
Beat the egg white and the sugar until stiff. Stir in the cinnamon and the ground almonds and spread on top of the dough. Place the damsons on top so that they overlap and sprinkle with the crumbles. Bake for around 50 minutes.