Nutrition balance score
Unbalanced
Glycemic Index
61
Moderate
Glycemic Load
31
High
Nutrition per serving
Calories512.5 kcal (26%)
Total Fat32 g (46%)
Carbs51.3 g (20%)
Sugars26.4 g (29%)
Protein8.8 g (18%)
Sodium470.6 mg (24%)
Fiber6.3 g (22%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Serves 4 comfortably (assuming people have double servings). I normally manage 5-6 people.
Step 2
Mix all up apart from raspberries. You need to grease and line an 8 and half inch spring release cake tin. (I use a normal cake tin). Spread half the mixture in the bottom, then lay raspberries over this. Then dot the rest of the mixture on top. Bake 180 degrees for approx 45 mins covering lightly with foil if top becomes too brown. When cooked will feel firm and slightly springy. Leave to cool for one hour. It continues to cook during the cooling phase so don’t be tempted to cook it for too long.
Step 3
For the raspberries you can use frozen but I prefer fresh and I probably use more than 8 oz. but that's just personal choice. You can also serve it with raspberry coulis. You make that by sieving the fresh rasps. with icing sugar.
Step 4
Serve with ice cream or cream or creme fraiche.
