8 Serves
77 Mins
Preheat your oven to 175°C and grease a cake pan.
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Vitamin E
0 mg / 15 mgVitamin K
125 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 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
26 µg / 400 µgCalcium
163 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
41 mg / 420 mgPhosphorus
86 mg / 1,250 mgPotassium
354 mg / 4,700 mgSodium
344 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
24 µg / 55 µgFiber
1 g / 28 gSugar
28 g / 50 gSaturated Fat
13 g / 20 gCholesterol
65 mg / 300 mgCaffeine
0 mgNet Carbs
51 gAlcohol
0 gIn a mixing bowl, whisk together the flour and baking powder.
In a separate bowl, cream the butter and sugar until light and fluffy using an electric mixer.
Beat in the eggs and vanilla extract until well combined.
Gradually incorporate the dry ingredients into the wet mixture, then pour the batter into the prepared cake pan.
Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool on a wire rack before decorating with cream and fruits.
3
g50
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