Fruity Honey Cakes
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
193
calories
Calories
Nutritional values
1 cupcake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 193 kcal | (9 %) | ||
| Protein | 2.79 g | (3 %) | ||
| Fat | 11.46 g | (10 %) | ||
| Carbohydrates | 20.87 g | (14 %) | ||
| Sugar added | 15.69 g | (63 %) | ||
| Roughage | 1.04 g | (3 %) |
more nutritional values
| Vitamin A | 91.25 mg | (11,406 %) | ||
| Vitamin D | 0.33 μg | (2 %) | ||
| Vitamin E | 2.49 mg | (21 %) | ||
| Vitamin B₁ | 0.03 mg | (3 %) | ||
| Vitamin B₂ | 0.14 mg | (13 %) | ||
| Niacin | 0.8 mg | (7 %) | ||
| Vitamin B₆ | 0.02 mg | (1 %) | ||
| Folate | 21.05 μg | (7 %) | ||
| Pantothenic acid | 0.08 mg | (1 %) | ||
| Biotin | 3.91 μg | (9 %) | ||
| Vitamin B₁₂ | 0.22 μg | (7 %) | ||
| Vitamin C | 9.03 mg | (10 %) | ||
| Potassium | 79.84 mg | (2 %) | ||
| Calcium | 33.07 mg | (3 %) | ||
| Magnesium | 19.46 mg | (6 %) | ||
| Iron | 0.51 mg | (3 %) | ||
| Iodine | 11.3 μg | (6 %) | ||
| Zinc | 0.28 mg | (4 %) | ||
| Saturated fatty acids | 5.19 g | |||
| Cholesterol | 49.52 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- Ingredients
- 0.333 cup self-rising flour (sifted)
- ½ cup ground almonds
- ¼ cup superfine caster sugar
- ½ cup honey
- ½ cup butter (softened)
- 2 large eggs
- 1 teaspoon Almond essence
- To decorate
- powdered sugar (for dusting)
- 6 Strawberries (halved)
- 12 Raspberries
Preparation steps
1.
Preheat the oven to 190°C (170 fan) | 375°F | gas 5 and line a 12-hole cupcake tin with paper cases.
2.
Combine the flour, ground almonds, sugar, honey, butter, eggs and almond essence in a bowl and whisk together for 2 minutes or until smooth.
3.
Divide the mixture between the paper cases, 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 to cool.
4.
Dust the cakes with icing sugar then top each one with half a strawberry and a raspberry.
