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Flora Buttery Dairy Spread450g
450gItem price
£1.50Price per unit
£3.34/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 160 degrees C, gas mark 2. Grease and base line a 23cm springform cake tin.
Whisk the Flora and 200g of the sugar in a large bowl until creamy. Beat in the eggs and the vanilla extract.
Add the polenta, almonds, baking powder and orange zest and mix together. Gently stir in the raspberries. Spoon into the tin, scatter with flaked almonds and bake for 50 minutes until set and lightly browned.
Meanwhile, place the orange juice and remaining 100g caster sugar in a small saucepan and simmer gently over a medium heat for about 10 minutes until thickened and syrupy. Remove from the heat and stir in the liqueur, if using.
Prick the cake with a thin skewer and spoon over the syrup. Leave to cool in the tin then slice and serve with a spoonful of mascarpone and a scattering of raspberries.
For extra zing, try using lemons in place of the oranges.
Typical values per serving when made using specific products in recipe
Energy | 1,657kJ/ 397kcals |
---|---|
Fat | 2.7g |
Saturated Fat | 3.9g |
Carbohydrates | 36.7g |
Sugars | 29.5g |
Fibre | 2g |
Protein | 7g |
Salt | 0.4g |
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£1.50Price per unit
£3.34/kg0 added
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Quantity of Waitrose Golden Caster Sugar in trolley 0
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£2.65Price per unit
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Quantity of Waitrose Eggs British Blacktail Free Range Large in trolley 0
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£2.60Price per unit
43.3p each0 added
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£1.80Price per unit
47.4p/10ml0 added
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£1.90Price per unit
£5.07/kg0 added
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£2.95Price per unit
£14.75/kg0 added
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£1.30Price per unit
£8.13/kg0 added
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£3.00Price per unit
75p each0 added
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£2.00Price per unit
£13.34/kg0 added
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£3.00Price per unit
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£19.00Price per unit
£38/litre