Raspberry Crumble cake
Method
(7 portions)
Ingredients 500 g raspberries (fresh or frozen) 150 g EASIS Müsli 100 g whole grain flour 50 g EASIS Perfect Fit 1 dl liquid margarine
Method Preheat the oven at 175°C (347°F) Put the raspberries in an ovenproof dish. Mix Müsli, flour and Perfect Fit in a bowl, add margarine and whip it all with a mixer. Spread the mix on top of the raspberries and put the cake in the oven. Bake the cake for approximately 20 minutes.
Serving Serve with EASIS Vanilla Ice cream on top.
Ingredients 500 g raspberries (fresh or frozen) 150 g EASIS Müsli 100 g whole grain flour 50 g EASIS Perfect Fit 1 dl liquid margarine
Method Preheat the oven at 175°C (347°F) Put the raspberries in an ovenproof dish. Mix Müsli, flour and Perfect Fit in a bowl, add margarine and whip it all with a mixer. Spread the mix on top of the raspberries and put the cake in the oven. Bake the cake for approximately 20 minutes.
Serving Serve with EASIS Vanilla Ice cream on top.
Nutrition
| Nutritional values | Pr. 100g |
| Energy | 970 kJ/230 kcal |
| Fat | 11 |
| Carbohydrates | 22 |
| - of which sugars | 2,7 |
| Dietary fiber | 11,6 |
| Protein | 4,5 |
| Salt | 0,17 |
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