4 Serves
87 Mins
12 g
75 g
17 g
Preheat your oven to 175°C and prepare a baking pan by lining it with parchment paper.
Ingredients, vitamins, and health benefits
Baking Powder
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
SudaneseVitamin 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
8 µg / 400 µgCalcium
3560 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
32 mg / 420 mgPhosphorus
1372 mg / 1,250 mgPotassium
176 mg / 4,700 mgSodium
500 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
20 µg / 55 µgFiber
2 g / 28 gSugar
13 g / 50 gSaturated Fat
9 g / 20 gCholesterol
55 mg / 300 mgCaffeine
0 mgNet Carbs
73 gAlcohol
0 g
In a large mixing bowl, whisk together the flour, sugar, and baking powder until well combined.
In a separate bowl, use a hand mixer to cream the butter and sugar until light and fluffy.
Add the eggs and double cream to the butter mixture, beating until smooth, then gently fold in the dry ingredients until just incorporated.
Pour the batter into the prepared baking pan and bake for 25-30 minutes until golden brown and set.
Flour
Sugar
Butter
Double Cream
Egg
Vitamin A
0 µg / 900 µgVitamin E
0 mg / 15 mgVitamin K
4 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
8 µg / 400 µgCalcium
3560 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
32 mg / 420 mgPhosphorus
1372 mg / 1,250 mgPotassium
176 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
13 g / 50 gSaturated Fat
9 g / 20 gCholesterol
55 mg / 300 mgCaffeine
0 mgNet Carbs
6
g46
g8
g
Japanese
Zinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
20 µg / 55 µgAlcohol
0 g