Raspberry Bakewell cake
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 237.6
- Total Fat: 15.3 g
- Cholesterol: 31.2 mg
- Sodium: 33.0 mg
- Total Carbs: 19.6 g
- Dietary Fiber: 3.1 g
- Protein: 5.4 g
View full nutritional breakdown of Raspberry Bakewell cake calories by ingredient
Number of Servings: 12
Ingredients
-
• 140g ground almonds
• 140g lurpak lighter
• 90g Splenda brown sugar blend
• 140g self-raising flour
• 2 eggs
• 1 tsp vanilla extract
• 250g raspberries
• 2 tbsp flaked almonds
• icing sugar , to serve (optional)
Directions
1. Heat oven to 180C/160C fan/gas 4 and base-line and grease a deep 20cm loose-bottomed cake tin. Blitz the ground almonds, lurpak lighter, splenda brown sugar blend, flour, eggs and vanilla extract in a food processor until well combined.
2. Spread half the mix over the cake tin and smooth over the top. Scatter the raspberries over, then dollop the remaining cake mixture on top and roughly spread - you might find this easier to do with your fingers. Scatter with flaked almonds and bake for 50 mins until golden. Cool, remove from the tin and dust with icing sugar to serve.
Number of Servings: 12
Recipe submitted by SparkPeople user CHEEKYCHOOK.
2. Spread half the mix over the cake tin and smooth over the top. Scatter the raspberries over, then dollop the remaining cake mixture on top and roughly spread - you might find this easier to do with your fingers. Scatter with flaked almonds and bake for 50 mins until golden. Cool, remove from the tin and dust with icing sugar to serve.
Number of Servings: 12
Recipe submitted by SparkPeople user CHEEKYCHOOK.
Member Ratings For This Recipe
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MNABOY
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