Photo: Deva Williamson
Estimated Nutrition (whole recipe, rough)
787
Calories
21g
Protein
19g
Fat
133g
Carbs
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Icing | not in our table | 0 |
| Water | not in our table | 0 |
| Rose | 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
- 125g/4oz butter
- 125g/4oz icing sugar
- 100g/3½oz blueberries
- 50g/2oz plain flour
- 150g/5oz ground almonds
- half tsp rosewater
- 4 egg whites, beaten until stiff peaks form when the whisk is removed
- 1 lemon, zest only
- For the icing
- 600g/1lb 5½oz icing sugar
- 2-3 drops edible pink food colouring
- 3 tbsp lemon juice
- 3 tbsp water
- half tsp rosewater
- To garnish
- small rose-shaped sweets or fresh rose petals, to garnish
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