8 Serves
84 Mins
Preheat your oven to 175°C and grease two round cake pans.
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Vitamin E
1 mg / 15 mgVitamin K
9 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
23 µg / 400 µgCalcium
137 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
34 mg / 420 mgPhosphorus
97 mg / 1,250 mgPotassium
351 mg / 4,700 mgSodium
436 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
28 µg / 55 µgFiber
4 g / 28 gSugar
30 g / 50 gSaturated Fat
7 g / 20 gCholesterol
34 mg / 300 mgCaffeine
0 mgNet Carbs
73 gAlcohol
0 gIn a large mixing bowl, whisk together the flour and baking powder.
In a separate bowl, cream the butter and sugar together using an electric mixer until light and fluffy, then beat in the eggs one at a time.
Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
Divide the batter evenly between the prepared cake pans and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool completely on a wire rack before assembling with whipped heavy cream and fresh berries.
3
g50
g10
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