4 Serves
103 Mins
Preheat your oven to 175°C and prepare a baking dish by lightly greasing it.
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Vitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
12 µg / 400 µgCalcium
3561 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
35 mg / 420 mgPhosphorus
1340 mg / 1,250 mgPotassium
207 mg / 4,700 mgSodium
500 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
16 µg / 55 µgFiber
4 g / 28 gSugar
14 g / 50 gSaturated Fat
9 g / 20 gCholesterol
43 mg / 300 mgCaffeine
0 mgNet Carbs
71 gAlcohol
0 g
In a large mixing bowl, whisk together the flour, baking powder, and a pinch of salt until well combined.
In a separate bowl, cream the butter and sugar together using an electric mixer until the mixture is light and fluffy.
Gradually incorporate the eggs into the butter mixture, then fold in the dry ingredients and fresh raspberries until just combined.
Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
3
g50
g10
g
