Photo: Sorin Gheorghita
Apricot & raspberry buckle
9 ingredients
25 min + 50 min
Serves 8
openrecipes
Apricots and raspberries are really good partners, and are especially good baked into this soft vanilla cake with cinnamon crumble
Estimated Nutrition (whole recipe, rough)
783
Calories
22g
Protein
19g
Fat
130g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Apricot | 1 medium (35g) | 17 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
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
- 175g self-raising flour
- 200g softened butter
- 2 tbsp demerara sugar
- 2 tsp cinnamon
- 175g caster sugar
- 3 eggs
- 2 tsp vanilla extract
- 6 apricots , stoned and sliced
- 200g raspberries , fresh or frozen
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes