Directions:
- Preheat the oven to 180°C. Line a 22cm square cake pan with baking paper.
- Cream the butter and sugar with an electric beater until light and fluffy.
- Add the egg and vanilla and beat well.
- Fold in the flour and baking powder until well combined.
- Press two-thirds of the shortcake mixture into the base of the baking pan.
- Spoon the raspberries and chocolate over the base.
- Sprinkle the remaining shortcake mixture on top and press down gently.
- Bake for 35-40 minutes, until lightly golden brown. Cool in the pan.
- Serve dusted with icing sugar and accompanied with cream
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 760.47 Kcal (3184 kJ) | ||
| Calories from fat | 328.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.46g | 56% | |
|---|---|---|---|
| Cholesterol | 87.4mg | 29% | |
| Sodium | 978.7mg | 41% | |
| Potassium | 359.8mg | 8% | |
| Total Carbs | 102.96g | 34% | |
| Sugars | 56.77g | 227% | |
| Dietary Fiber | 7.62g | 30% | |
| Protein | 7.99g | 16% | |
| Vitamin C | 12.3mg | 20% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 3.7mg | 20% | |
| Calcium | 234.8mg | 23% | |
| Amount Per 100 g | |||
| Calories | 342.62 Kcal (1434 kJ) | ||
| Calories from fat | 147.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.43g | 56% | |
|---|---|---|---|
| Cholesterol | 39.38mg | 29% | |
| Sodium | 440.93mg | 41% | |
| Potassium | 162.1mg | 8% | |
| Total Carbs | 46.39g | 34% | |
| Sugars | 25.58g | 227% | |
| Dietary Fiber | 3.43g | 30% | |
| Protein | 3.6g | 16% | |
| Vitamin C | 5.5mg | 20% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 1.6mg | 20% | |
| Calcium | 105.8mg | 23% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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