Small Green Jam Sandwich Cakes
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
138
calories
Calories
Nutritional values
1 cake contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 138 kcal | (7 %) | ||
| Protein | 2.05 g | (2 %) | ||
| Fat | 7.95 g | (7 %) | ||
| Carbohydrates | 15.22 g | (10 %) | ||
| Sugar added | 5.59 g | (22 %) | ||
| Roughage | 0.65 g | (2 %) |
more nutritional values
| Vitamin A | 62.1 mg | (7,763 %) | ||
| Vitamin D | 0.22 μg | (1 %) | ||
| Vitamin E | 0.83 mg | (7 %) | ||
| Vitamin B₁ | 0.05 mg | (5 %) | ||
| Vitamin B₂ | 0.05 mg | (5 %) | ||
| Niacin | 0.49 mg | (4 %) | ||
| Vitamin B₆ | 0.06 mg | (4 %) | ||
| Folate | 12.18 μg | (4 %) | ||
| Pantothenic acid | 0.05 mg | (1 %) | ||
| Biotin | 0.06 μg | (0 %) | ||
| Vitamin B₁₂ | 0.15 μg | (5 %) | ||
| Vitamin C | 0.65 mg | (1 %) | ||
| Potassium | 59.02 mg | (1 %) | ||
| Calcium | 30.36 mg | (3 %) | ||
| Magnesium | 6.64 mg | (2 %) | ||
| Iron | 0.36 mg | (2 %) | ||
| Iodine | 6.67 μg | (3 %) | ||
| Zinc | 0.15 mg | (2 %) | ||
| Saturated fatty acids | 3.59 g | |||
| Cholesterol | 33.01 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
18
- Ingredients
- 0.333 cup self-rising flour (sifted)
- 1 teaspoon Baking powder
- ½ cup ground Pistachio
- ½ cup superfine caster sugar
- ½ cup butter (softened)
- 2 large eggs
- 1 teaspoon Almond essence
- To decorate
- ½ jar Raspberry jam
- 4 tablespoons ground Pistachio
- 18 fresh Raspberries
Preparation steps
1.
Preheat the oven to 190°C (170 fan) | 375°F | gas 5 and line 2 large baking trays with non-stick baking mats.
2.
Combine the flour, baking powder, ground pistachios, sugar, butter, eggs and almond essence in a bowl and whisk together for 2 minutes or until smooth.
3.
Spoon the mixture into a piping bag fitted with a large plain nozzle and pipe 18 walnut-sized domes onto each tray.
4.
Transfer the trays to the oven and bake for 10 - 15 minutes. The mixture should spread a little whilst cooking and the cakes will be ready when springy to the touch. Leave the cakes to cool on the tray then lift them off with a palette knife.
5.
Sandwich the cakes together in pairs with the raspberry jam and sprinkle with ground pistachios before topping each one with a raspberry.
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