Pre-heat the oven to 180C/Gas 4. Grease two 18cm/7in round sandwich tins, line the base with a circle of greaseproof paper and grease the paper.
Put all the ingredients into a bowl or food processor. Mix until just combined (do not over mix)
Spoon the mixture into the prepared tins and level the mixture out.
Bake for 25-35 minutes or until golden and firm to the touch.
Leave the cake to cool in the tin for 5 minutes, then turn it out on to a wire rack and leave to cool completely.
Variation: Cook in a loaf tin or other cake tin (instead of sandwich tins) and bake for 55-60 mins.
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|Serving Size: 1 Serving (252g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 330 (50%)|
|Amt Per Serving||% DV|
|Total Fat 36.7g||49 %|
|Saturated Fat 19g||95 %|
|Monounsaturated Fat 11g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 592.1mg||182 %|
|Sodium 937.5mg||32 %|
|Potassium 266.1mg||7 %|
|Total Carbohydrate 63.6g||19 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 61.6g|
|Protein 20.6g||29 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 656
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