Photo: David Holifield
Raspberry shortcake
10 ingredients
1 hr + 30 min
Serves 4
openrecipes
To make the toasted breadcrumbs for this recipe, chop up 70g/3oz bread (to include crusts) and spread on a baking sheet. Bake in a preheated 150C/300F/Gas 2 oven for 30 minutes or until lightly toasted; then process to crumbs in a food processor.
Estimated Nutrition (whole recipe, rough)
790
Calories
16g
Protein
20g
Fat
138g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Raspberry | 1 cup (123g) | 64 |
| Orange | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
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
- 125g/4½oz unsalted butter
- 40g/1¾oz caster sugar
- 1 tsp finely grated orange
- 170g/6oz plain flour
- 40g/1¾oz blanched best-quality almonds
- 40g/1¾oz toasted white breadcrumbs
- 250ml/9fl oz double cream
- a large bowl of raspberries
- a small bowl of caster sugar
- a little icing sugar
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