Try this Raspberry Shortcake recipe, or contribute your own.
Suggest a better description1 Sift the flour, almonds, salt and cinnamon into a bowl and rub in the butter. Then mix in the sugar. 2 Add the beaten egg and milk to make a scone-like dough. Divide the dough into two and gently shape each half to fit into the greased 20cm/8" sandwich tins. 3 Cook in a preheated oven at 230c/450f/Gas 8 for 10-15 minutes. Remove from the oven and cool on a wire rack. 4 When cold, spread one of the layers with raspberry jam, and then generously with the double cream and raspberries. 5 Sprinkle the raspberries with icing sugar, cover with the second layer and top with more cream. Decorate with a few raspberries. Its best eaten when fresh. Recipe by: Two Fat Ladies
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Serving Size: 1 Serving (936g) | ||
Recipe Makes: 1 servings | ||
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Calories: 2233 | ||
Calories from Fat: 1000 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 111.1g | 148 % | |
Saturated Fat 60.7g | 303 % | |
Monounsaturated Fat 34.3g | ||
Polyunsanturated Fat 8g | ||
Cholesterol 478.9mg | 147 % | |
Sodium 3144mg | 108 % | |
Potassium 657.4mg | 17 % | |
Total Carbohydrate 280.4g | 82 % | |
Dietary Fiber 10.4g | 42 % | |
Sugars, other 270g | ||
Protein 34.9g | 50 % | |
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: 2233
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