Apricot & raspberry buckle

Vegetarian
Health score
1%
Apricot & raspberry buckle
75 min.
8
408kcal

Suggestions


If you're searching for a delightful dessert that combines the sweetness of apricots with the tartness of raspberries, look no further than this Apricot & Raspberry Buckle. This deliciously moist cake not only highlights the vibrant flavors of fresh fruit but also offers a satisfying crumble topping that adds a delightful texture. Perfect for any occasion, whether you're hosting a summer gathering, an afternoon tea, or just craving a cozy treat, this dessert is sure to impress your family and friends.

The beauty of this buckle lies in its versatility. You can use either fresh or frozen raspberries, making it a year-round sweet that you can whip up spontaneously without having to hunt for ingredients. The cinnamon and demerara sugar in the crumble topping add a hint of warmth and sweetness, creating a comforting aroma that fills your kitchen as it bakes. You might find yourself indulging in a slice for breakfast, too!

With its rich buttery base and beautiful display of fruit, this cake is not only a pleasure to eat but also a feast for the eyes. Serve it warm with a scoop of vanilla ice cream or a drizzle of fresh cream for a truly decadent experience. Whether enjoyed on its own or accompanied by a delicious beverage, this Apricot & Raspberry Buckle is bound to become a beloved recipe in your kitchen. Get ready to bake and bring a touch of fruity joy to your dessert table!

Ingredients

  • 175 self raising flour 
  • 200 butter softened
  • tbsp little demerara sugar 
  • tsp cinnamon 
  • 175 sugar 
  •  eggs 
  • tsp vanilla extract 
  •  apricots sliced
  • 200 raspberries fresh

Equipment

  • bowl
  • oven

Directions

  1. Heat oven to 180C/fan 160C/gas
  2. Butter and line the base of a 23cm square tin. For the crumble mix, put 2 tbsp flour and 25g of the butter with the demerara sugar and cinnamon in a bowl. Rub between your fingers until it resembles damp breadcrumbs.
  3. Tip the remaining flour and butter and the caster sugar, eggs and vanilla in a bowl, then beat until well combined. Lightly fold in half the apricots and raspberries, then spread over the prepared tin.
  4. Scatter over the remaining fruit, then sprinkle with the crumble mix.
  5. Bake for 45-50 mins until light golden, then cool for 10 mins and remove from the tin.
  6. Cut into squares and serve warm with cream or ice cream for dessert, or cold for tea.

Nutrition Facts

Calories408kcal
Protein5.41%
Fat48.94%
Carbs45.65%

Properties

Glycemic Index
32.47
Glycemic Load
26.91
Inflammation Score
-6
Nutrition Score
7.4591304219287%

Flavonoids

Cyanidin
11.44mg
Petunidin
0.08mg
Delphinidin
0.33mg
Malvidin
0.03mg
Pelargonidin
0.25mg
Peonidin
0.03mg
Catechin
1.29mg
Epigallocatechin
0.12mg
Epicatechin
2.12mg
Epigallocatechin 3-gallate
0.14mg
Kaempferol
0.18mg
Quercetin
0.69mg

Nutrients percent of daily need

Calories:408.23kcal
20.41%
Fat:22.55g
34.69%
Saturated Fat:13.43g
83.96%
Carbohydrates:47.33g
15.78%
Net Carbohydrates:44.31g
16.11%
Sugar:28.63g
31.81%
Cholesterol:115.13mg
38.38%
Sodium:185.6mg
8.07%
Alcohol:0.36g
100%
Alcohol %:0.32%
100%
Protein:5.61g
11.21%
Vitamin A:1230.03IU
24.6%
Manganese:0.48mg
24.19%
Selenium:14.23µg
20.33%
Fiber:3.02g
12.08%
Vitamin C:9.2mg
11.15%
Vitamin E:1.31mg
8.71%
Phosphorus:73.69mg
7.37%
Vitamin B2:0.12mg
7.2%
Folate:23.38µg
5.84%
Vitamin B5:0.52mg
5.24%
Copper:0.1mg
4.97%
Iron:0.84mg
4.68%
Vitamin K:4.88µg
4.65%
Potassium:162.05mg
4.63%
Magnesium:16.65mg
4.16%
Zinc:0.59mg
3.97%
Calcium:35.39mg
3.54%
Vitamin B6:0.07mg
3.31%
Vitamin B12:0.19µg
3.16%
Vitamin B3:0.56mg
2.81%
Vitamin B1:0.04mg
2.77%
Vitamin D:0.33µg
2.2%