Cream the butter and sugar together in blender. Add the vanilla essence and 3 eggs. Fold in the flour, almonds and baking powder. Gradually mix in the lemon and orange juice and blend well. Pour the mixture into a lined caked tin and bake in the oven for 30 minutes at 200C. After the cake has cooled, remove the grease-proof paper and cover in fruit. Place the sugar in a pan and heat until it caramelises. Cool quickly to prevent further cooking. Drip the caramel over a ladle, so that the sugar forms strands. Drape over the cake and decorate with icing sugar. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2089g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 3206 (58%)|
|Amt Per Serving||% DV|
|Total Fat 356.2g||475 %|
|Saturated Fat 121.8g||609 %|
|Monounsaturated Fat 152.9g|
|Polyunsanturated Fat 50.8g|
|Cholesterol 3538.2mg||1089 %|
|Sodium 3129.6mg||108 %|
|Potassium 4350.2mg||114 %|
|Total Carbohydrate 461.9g||136 %|
|Dietary Fiber 46.9g||188 %|
|Sugars, other 415g|
|Protein 174.7g||250 %|
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: 5573
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!