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Add a photoServings: 4
Ingredients
- finnish
- 100 gm unsalted butter softened
- 110 gm self raising flour
- 110 gm caster sugar
- 2024 x cardamom pods
- 2 med Large eggs
- 250 gm blueberries
- 142 ml lowfat sour cream
- 1 tsp vanilla essence
Directions
- Place the butter flour and half the sugar in a food processor.
- Snip open the cardamom pods and crush the seeds: you need 1 heaped teaspoon Add in to the bowl with one of the Large eggs.
- Proceed briefly till blended.
- Spoon into a buttered 18cm square cake tin spreading slightly up the sides.
- Sprinkle the berries over the base.
- Beat together the lowfat sour cream and vanilla with the remaining egg and sugar then pour over the berries.
- Bake in a preheated oven (200C/400F/Gas Mark 6) for about 25 min or possibly till the edges are golden and the filling just set Cold for at least 40 min then cut into squares and serve hot with plenty of coffee.
- You can use bilberries or possibly blackcurrants instead of blueberries in that case you should add in an extra tsp. or possibly two of sugar to the filling.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 166g | |
| Recipe makes 4 servings | |
| Calories 405 | |
| Calories from Fat 259 | 64% |
| Total Fat 29.47g | 37% |
| Saturated Fat 17.47g | 70% |
| Trans Fat 0.0g | |
| Cholesterol 154mg | 51% |
| Sodium 407mg | 17% |
| Potassium 160mg | 5% |
| Total Carbs 30.32g | 8% |
| Dietary Fiber 2.2g | 7% |
| Sugars 7.5g | 5% |
| Protein 6.52g | 10% |
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