Stone Fruit and Almond Sponge

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Stone Fruit and Almond Sponge
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
368
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie368 kcal(18 %)
Protein6.04 g(6 %)
Fat21.62 g(19 %)
Carbohydrates38.29 g(26 %)
Sugar added18.61 g(74 %)
Roughage1.35 g(5 %)
Vitamin A197.51 mg(24,689 %)
Vitamin D0.75 μg(4 %)
Vitamin E4.59 mg(38 %)
Vitamin B₁0.12 mg(12 %)
Vitamin B₂0.29 mg(26 %)
Niacin2.15 mg(18 %)
Vitamin B₆0.03 mg(2 %)
Folate52.61 μg(18 %)
Pantothenic acid0.16 mg(3 %)
Biotin5.74 μg(13 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C2.3 mg(2 %)
Potassium143.86 mg(4 %)
Calcium83.41 mg(8 %)
Magnesium30.21 mg(10 %)
Iron1.16 mg(8 %)
Iodine23.34 μg(12 %)
Zinc0.45 mg(6 %)
Saturated fatty acids10.32 g
Cholesterol106.35 mg

Ingredients

for
8
Ingredients
cup caster sugar
cup unsalted butter (softened)
1 cup self-rising flour
3 large eggs (beaten)
1 teaspoon vanilla extract
2 tablespoons Apricot Jam
1 ½ cups canned Peaches (drained, dried and chopped roughly)
½ cup sliced almonds (toasted)
2 tablespoons powdered sugar (to garnish)
Apricot Jam (to garnish)
How healthy are the main ingredients?
PeachPeachalmondegg

Preparation steps

1.
Pre-heat the oven to 180°C | 350F | gas 4. Grease and line an 8 inch springform cake tin.
2.
In a large mixing bowl, beat together the caster sugar, butter, self-raising flour, eggs, vanilla extract and 1 tbsp of the apricot jam using an electric hand-held whisk until smooth; usually 1-2 minutes.
3.
Fold in the peaches until incorporated. Spoon into the cake tin and bake for 25-30 minutes until a cake tester comes out clean when inserted into the centre of the cake.
4.
Remove from the oven and allow to cool in the tin a little before turning out onto a wire rack to cool completely. Remove any parchment paper.
5.
Gently warm the remaining tablespoon of apricot jam in the microwave and when the cake is cool, brush the surface with it.
6.
Sprinkle the almonds immediately on top and then cut into portions.
7.
Dust the portions with the icing sugar and serve on top of an open jar of apricot jam.
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