This recipe is ideal for breakfast on a quiet training day.
Serving Size 1 cake (voor 5 personen)
Servings 5
- Amount Per Serving
- Calories 580
- % Daily Value *
- Total Fat 26g40%
- Total Carbohydrate 80g27%
- Protein 8g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Preparation
Preheat the oven to 180 ºC.
Beat the margarine with the sugar and lemon zest until fluffy. Add the egg and mix well.
Add the flour, salt and baking powder and stir again.
Now add the buttermilk, little by little, while stirring.
Grease the baking tin with some oil, pour a base of dough into the tin, sprinkle the raspberries on top and pour the remaining dough over it.
Bake the cake for 35 to 40 minutes. You can check whether it is done by piercing it with a skewer: if the dough no longer sticks to the skewer, the cake is done.
Let the cake cool for fifteen minutes before cutting it.
Sprinkle with some icing sugar and some fresh raspberries and garnish with some mint leaves.
Ingredients
Directions
Preheat the oven to 180 ºC.
Beat the margarine with the sugar and lemon zest until fluffy. Add the egg and mix well.
Add the flour, salt and baking powder and stir again.
Now add the buttermilk, little by little, while stirring.
Grease the baking tin with some oil, pour a base of dough into the tin, sprinkle the raspberries on top and pour the remaining dough over it.
Bake the cake for 35 to 40 minutes. You can check whether it is done by piercing it with a skewer: if the dough no longer sticks to the skewer, the cake is done.
Let the cake cool for fifteen minutes before cutting it.
Sprinkle with some icing sugar and some fresh raspberries and garnish with some mint leaves.
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