Small Green Jam Sandwich Cakes

Name: Small Green Jam Sandwich Cakes
Total time: 35 min
Yield: 18
Ingredients: 0.333 cup self-rising flour (sifted); 1 teaspoon Baking powder; 0.5 cup ground Pistachio; 0.5 cup superfine caster sugar; 0.5 cup butter (softened); 2 large eggs; 1 teaspoon Almond essence; 0.5 jar Raspberry jam; 4 tablespoons ground Pistachio; 18 fresh Raspberries

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Health Score:

5,1 / 10

Difficulty:

easy

Difficulty

Preparation:

35 min.

Preparation

Calories:

138

calories

Calories

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Nutritional values

1 cake contains
(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 %)

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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

How healthy are the main ingredients?

Pistachio egg Pistachio Raspberry

Ingredients

for

cakes

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

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Preparation steps

Preheat the oven to 190°C (170 fan) | 375°F | gas 5 and line 2 large baking trays with non-stick baking mats.

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.

Spoon the mixture into a piping bag fitted with a large plain nozzle and pipe 18 walnut-sized domes onto each tray.

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.

Sandwich the cakes together in pairs with the raspberry jam and sprinkle with ground pistachios before topping each one with a raspberry.