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Individual Sandwich Cakes with Tropical Fruit

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Individual Sandwich Cakes with Tropical Fruit
Health Score:
Health Score
4,6 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
1117
calories
Calories
0
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Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie1,117 kcal(53 %)
Protein12.07 g(12 %)
Fat70.23 g(61 %)
Carbohydrates107.62 g(72 %)
Sugar added69.87 g(279 %)
Roughage1.36 g(5 %)
Vitamin A806.63 mg(100,829 %)
Vitamin D2.96 μg(15 %)
Vitamin E5.57 mg(46 %)
Vitamin B₁0.29 mg(29 %)
Vitamin B₂0.56 mg(51 %)
Niacin3.97 mg(33 %)
Vitamin B₆0.04 mg(3 %)
Folate124.05 μg(41 %)
Pantothenic acid0.48 mg(8 %)
Biotin1.27 μg(3 %)
Vitamin B₁₂1.35 μg(45 %)
Vitamin C3 mg(3 %)
Potassium111.68 mg(3 %)
Calcium187.96 mg(19 %)
Magnesium12.3 mg(4 %)
Iron2.26 mg(15 %)
Iodine69 μg(35 %)
Zinc0.41 mg(5 %)
Saturated fatty acids22.9 g
Cholesterol242.81 mg
Author of this recipe:

Ingredients

for
4
For the sponge cakes
1 cup
Avocados (mashed)
½ cup
sugar ( or Agave Syrup)
1 teaspoon
4 tablespoons
1.333 cups
1 tablespoon
¼ teaspoon
4 teaspoons
For the passion fruit cream
1 cup
Coconut cream ( top from full fat can)
0.333 cup
1 teaspoon
2
Passion fruit (halved)

Preparation steps

1.

For the sponges: Preheat the oven to 350F  Grease eight individual non-stick sponge pans with a little of the margarine or spray with non stick

2.

Cream together avacado with the sugar and vanilla extract in a large mixing bowl until thick, pale, and fluffy.

3.

Mix cider vinegar and 4 teaspoons of baking soda together.  Then mix  one tablespoon at a time, into the creamed avocado mixture. Fold through the flour and cornflour until you have a smooth batter.

4.

Divide the batter between the pans and bake for 20 - 25 minutes until golden, risen, and a cake tester comes out clean from their centres. Remove to a wire rack to cool.

5.

For the passion fruit cream: Whip the coconut cream with the icing sugar and the vanilla  in a mixing bowl until thick and softly peaked. 

6.
Scoop the passion fruit puree into the cream and fold gently to incorporate. Cover and chill for 30 minutes.
7.

Once the sponges have cooled, turn them out from their pans.  Spread half of them with the cream before sandwiching against the remaining sponges.

8.
Dust lightly with the remaining icing sugar before serving.