Tropical Sponge with Berry Drizzle

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Tropical Sponge with Berry Drizzle
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
507
calories
Calories

Nutritional values

1 slice contains
(Percentage of daily recommendation)
Calorie507 kcal(24 %)
Protein6.02 g(6 %)
Fat29.41 g(25 %)
Carbohydrates55.74 g(37 %)
Sugar added31.44 g(126 %)
Roughage0.92 g(3 %)
Vitamin A273.41 mg(34,176 %)
Vitamin D1 μg(5 %)
Vitamin E3.23 mg(27 %)
Vitamin B₁0.17 mg(17 %)
Vitamin B₂0.25 mg(23 %)
Niacin2.03 mg(17 %)
Vitamin B₆0.05 mg(4 %)
Folate68.47 μg(23 %)
Pantothenic acid0.22 mg(4 %)
Biotin0.69 μg(2 %)
Vitamin B₁₂0.67 μg(22 %)
Vitamin C3.91 mg(4 %)
Potassium101.36 mg(3 %)
Calcium91.18 mg(9 %)
Magnesium12.05 mg(4 %)
Iron1.43 mg(10 %)
Iodine30.31 μg(15 %)
Zinc0.41 mg(5 %)
Saturated fatty acids18.53 g
Cholesterol148.56 mg

Ingredients

for
8
Ingredients
1 cup butter (softened)
1 cup superfine caster sugar
4 large eggs (beaten)
1 ½ cups self-rising flour
1 cup Shredded coconut
For the compote
cup fresh Red currant
4 tablespoons superfine caster sugar
How healthy are the main ingredients?
egg

Preparation steps

1.
Preheat the oven to 180°C (160 fan) | 350°F | gas 4 and grease and line a 23 cm round cake tin with greaseproof paper.
2.
Cream the butter and sugar together until well whipped then gradually whisk in the eggs, beating well after each addition. Fold in the flour and coconut then scrape the mixture into the tin.
3.
Bake the cake for 45 - 55 minutes or until a skewer inserted in the centre comes out clean.
4.
Meanwhile, put the redcurrants in a small saucepan with the sugar. Cover and cook gently for 5 minutes then remove the lid, give it a stir and cook for a few more minutes until the redcurrants start to burst and the juices thicken.
5.
Leave the cake to cool for 20 minutes before serving warm with the compote spooned over the top.
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