Photo: David Holifield
Raspberry & apricot ripple cake
12 ingredients
Serves 12
openrecipes
Top this light fruit sponge with a mascarpone frosting and apricot glaze for a show-off, crowd-pleasing pud
Estimated Nutrition (whole recipe, rough)
948
Calories
23g
Protein
37g
Fat
128g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Mascarpone | 2 tbsp (28g) | 120 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Apricot | 1 medium (35g) | 17 |
| Vanilla | 1 tsp extract (4ml) | 12 |
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 butter
- 175g golden caster sugar
- 3 eggs
- 225g self-raising flour
- 1 tsp baking powder
- 4 tbsp crème fraîche
- 1 tsp vanilla extract
- 250g raspberries
- 500ml whipping cream
- 200g mascarpone
- 2 tbsp icing sugar
- 1 jar apricot jam , sieved
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