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Two Fruit Crumble Sponge

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Two Fruit Crumble Sponge
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
387
calories
Calories
0
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Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie387 kcal(18 %)
Protein5.5 g(6 %)
Fat22.35 g(19 %)
Carbohydrates42.3 g(28 %)
Sugar added0 g(0 %)
Roughage2.63 g(9 %)
Vitamin A189.05 mg(23,631 %)
Vitamin D0.5 μg(3 %)
Vitamin E3.79 mg(32 %)
Vitamin B₁0.09 mg(9 %)
Vitamin B₂0.25 mg(23 %)
Niacin1.53 mg(13 %)
Vitamin B₆0.05 mg(4 %)
Folate39.74 μg(13 %)
Pantothenic acid0.16 mg(3 %)
Biotin5.69 μg(13 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C4.94 mg(5 %)
Potassium166.94 mg(4 %)
Calcium128.87 mg(13 %)
Magnesium28.88 mg(10 %)
Iron1 mg(7 %)
Iodine15 μg(8 %)
Zinc0.42 mg(5 %)
Saturated fatty acids11.23 g
Cholesterol88.95 mg
Author of this recipe:

Ingredients

for
1
For the cake
¾ cup
cup
3
large eggs (beaten)
1.333 cups
2 teaspoons
gluten-free Baking powder
cup
plain Yogurt
4
eating Apple (peeled, cored and roughly chopped)
1 cup
For the crumble
1 cup
gluten-free self-rising flour
0.333 cup
2 tablespoons
cup
chopped almonds

Preparation steps

1.
For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 20cm|8" round cake tin and line the base with non-stick baking paper.
2.
Beat the butter and xylitol in a mixing bowl until blended. Gradually beat in the eggs.
3.
Sift in the flour and baking powder and stir in with the yoghurt until blended.
4.
Spoon the mixture into the tin, spread level and place the apples and blackberries on top.
5.
For the crumble: put the flour into a bowl and rub in the butter until the mixture resembles coarse breadcrumbs. Stir in the xylitol and a little water until the mixture sticks together in small crumbs. Sprinkle the crumble and almonds evenly over the fruit.
6.
Bake for 30-40 minutes until the crumble is golden and the cake is cooked through. Cool in the tin for 10 minutes, then place on a wire rack to cool completely.