Sweet Berry Cakes with Topping
(0 votes)
(0 votes)
Health Score:
60 / 100
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr
Ready in
Calories:
239
calories
Calories
Nutritional values
1 muffin contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 239 cal. | (11 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 1.5 g | (5 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 1.9 μg | (3 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 21 μg | (7 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4.7 μg | (10 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 137 mg | (3 %) | ||
| Calcium | 53 mg | (5 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 12 mg | |||
| Cholesterol | 69 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
12
- For the dough
- 1 ⅔ cups all-purpose flour
- ½ cup ground almonds
- 2 tsps Baking powder
- ½ tsp baking soda
- 3 eggs (size M)
- ½ cup sugar
- 12 tsps vanilla extract
- ⅜ cup vegetable oil
- 1 cup Sour cream (10% fat content)
- To decorate
- 1 cup Strawberries
- 1 Tbsp powdered sugar
- ⅔ cup cream (30 % fat content)
Preparation steps
1.
Heat the oven to 180°C (160C fan) 350F, gas 4.
2.
Place 12 paper baking cups in the muffin pan. Mix the flour, almonds, baking powder and baking soda in a bowl. Beat the eggs in a separate bowl and stir in the sugar, vanilla extract, oil and sour cream. Add
3.
the flour mix to the egg mixture and beat quickly until all the ingredients are moist.
4.
Spoon the dough into the paper cups. Bake for 20-25 minutes until golden brown. Test using a wooden toothpick: if it comes out clean, the muffins are done. Cool on a wire rack.
5.
To decorate: slice 8 strawberries to garnish and purée the rest with a hand-held mixer. Pass the purée through a sieve and stir in the icing sugar. Whip the cream until stiff and fold into the strawberry purée. Pour the strawberry cream into a piping bag with a star-shaped nozzle and top each muffin with the cream.
6.
Garnish with strawberry slices and serve at once.
