Photo: Sara Cervera
Swiss roll with homemade raspberry jam
10 ingredients
30 min + 30 min
Serves 6
openrecipes
This no-fuss jam recipe is quicker and easier to make than traditional jam and works a treat in a Swiss roll.
Estimated Nutrition (whole recipe, rough)
880
Calories
27g
Protein
26g
Fat
136g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pistachio | 1 oz (28g / ~49 kernels) | 159 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 450g/1lb fresh raspberries
- 400g/14oz jam sugar
- 5 free-range eggs
- 125g/4½oz caster sugar
- 2 vanilla pods
- 95g/3¼oz self-raising flour
- 500ml/18fl oz double cream
- 75g/2½oz fresh raspberries
- 8 tiny sprigs fresh mint or lemon
- 1 tbsp chopped pistachios
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes