Stone Fruit Tart

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Stone Fruit Tart
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Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
235
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie235 kcal(11 %)
Protein3.32 g(3 %)
Fat11.54 g(10 %)
Carbohydrates30.53 g(20 %)
Sugar added14 g(56 %)
Roughage1.04 g(3 %)
Vitamin A138.93 mg(17,366 %)
Vitamin D0.47 μg(2 %)
Vitamin E1.61 mg(13 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.14 mg(13 %)
Niacin1.76 mg(15 %)
Vitamin B₆0.03 mg(2 %)
Folate35.66 μg(12 %)
Pantothenic acid0.21 mg(4 %)
Biotin0.26 μg(1 %)
Vitamin B₁₂0.28 μg(9 %)
Vitamin C4.24 mg(4 %)
Potassium156.59 mg(4 %)
Calcium65.43 mg(7 %)
Magnesium9.73 mg(3 %)
Iron0.8 mg(5 %)
Iodine11.92 μg(6 %)
Zinc0.26 mg(3 %)
Saturated fatty acids6.77 g
Cholesterol57.44 mg
Author of this recipe:

Ingredients

for
1
Ingredients
2 tablespoons
5 cups
canned Peach slice (drained)
cup
butter (melted)
cup
superfine caster sugar
2
large eggs
½ cup
1 teaspoon
¼ teaspoon
1 ¼ cups
1 teaspoon
ground cinnamon
How healthy are the main ingredients?
eggcinnamon

Preparation steps

1.
Preheat the oven to 180°C (160° fan) 350°F gas 4. Grease a 20cm|8" cake tin.
2.
Spread the syrup on the base of the cake tin and arrange the peach slices on top.
3.
Pour the butter into a mixing bowl and whisk in the sugar. Add the eggs and whisk well. Stir in the buttermilk, vanilla and bicarbonate of soda. Sift in the flour and cinnamon and stir until well combined.
4.
Pour the mixture over the peaches and bake for about 45 minutes, until a skewer inserted into the centre comes out clean.
5.
Cool in the tin for 5 minutes, then invert onto a serving plate.