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Ingredients
- 35 gm Fresh raspberries or possibly frzn raspberries, (12 ounces) slowly thawed
- 20 gm Self raising flour, (7 ounces)
- 2 x 5 g, (1 oz) grnd almonds
- 1/4 tsp Salt
- 2 tsp Cinnamon
- 8 x 5 g, (3 ounces) caster sugar
- 1 x Egg, beaten
- 15 ml Lowfat milk, (1/4 pint)
- 1 Tbsp. Raspberry jam
- 2 x 5 g, (1 oz) icing sugar
- 1/4 pt Double cream
Directions
- Sift flour, almonds, salt and cinnamon into a bowl and rub in the butter, fold in the sugar. Add in the beaten egg and lowfat milk to make a scone-like dough. Divide dough in two and gently shape each half to fit into greased 20cm/8-inch sandwich tins. Cook in a preheated oven at 230Ec/450EF/Gas 8 for 10 to15 min. Remove from the oven and cold on a wire rack. When cool spread one of the layers with raspberry jam, then generously with the double cream and raspberries.
- Sprinkle raspberries with icing sugar, cover with the second layer and top with more cream. Decorate with a few raspberries. Best eaten when fresh.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 261g | |
| Calories 479 | |
| Calories from Fat 247 | 52% |
| Total Fat 28.02g | 35% |
| Saturated Fat 15.94g | 64% |
| Trans Fat 0.0g | |
| Cholesterol 266mg | 89% |
| Sodium 959mg | 40% |
| Potassium 331mg | 9% |
| Total Carbs 47.47g | 13% |
| Dietary Fiber 5.1g | 17% |
| Sugars 18.78g | 13% |
| Protein 11.8g | 19% |
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