little quick and easy cakes
1. beat butter and sugar together until pale and creamy. Gradually beat egg yolks and vanilla extract then beat the flours gradually until smooth.
2. spoon the mixture into a large nylon piping bag fitted with a large star tube, Double thickness circles into 8 paper cases in a bun tray, place a frozen raspberry in the centre of each.
3. Bake in preheated oven, 180 degrees (350F) gas mark 4, for 15 minutes until golden pale. leave too cool then add tiny spoonfuls of jam to the centre, then dust lightly with icing sugar. transfer to a serving plate
best eaten on the day
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (46g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 209 | ||
Calories from Fat: 112 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.5g | 17 % | |
Saturated Fat 7.4g | 37 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 82.7mg | 25 % | |
Sodium 273.7mg | 9 % | |
Potassium 38.3mg | 1 % | |
Total Carbohydrate 22.2g | 7 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 21.8g | ||
Protein 2.7g | 4 % | |
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: 209
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