Always check the labels of the products you use.
Method
- 1
Bake. Adjust oven rack to middle position and heat oven to 175°C. Grease pan with butter. Put butter in a little saucepan over a mid-sized flame. Cook, mixing now and then, till melted. Carry on cooking (the butter will foam) till it is fragrant and a nutty brown color. Take the pan off the heat plus tip through a sieve in a big bowl. Leave till it is cold to room temperature. Beat together flour, baking powder, and salt; keep to one side in a little bowl. Add brown sugar to bowl with butter and beat till there are no lumps left. Add egg and vanilla and beat to mix. Mix in dry ingredients till only just incorporated. Tip batter into pan and smooth top. Bake till a cake tester inserted in the middle comes out clean, 20-30 minutes. Leave till it is cold at least 15 minutes before cutting.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
17.8 g per serving
35.6 % of the 50 g daily maximum · 71.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 179 kcal |
| Protein | 1.6 g |
| Carbohydrate | 25.5 g |
| of which sugars | 17.8 g |
| of which free sugars | 17.8 g |
| Fat | 8.1 g |
| of which saturates | 4.9 g |
| Fibre | 0.3 g |
| Salt | 0.18 g |
Protein per 100 kcal
0.9 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
