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INGREDIENTS

Grated zest of 1/2 orange
1 Pinches salt
Little icing sugar to dust
2 tb Ps framboise liqueur
2 lg Eggs ; beaten
1 ts Caster sugar
FOR THE FILLING
; not a zester)
450 g Fresh rapsberries; (1lb)
140 g Self raising flour; (5oz)
140 g Soft unsalted butter; (5oz)
1/4 ts Baking Powder
140 g Caster sugar; (5oz)
Grated zest of 1/2 orange;
225 g Fromage frais; (8oz)

Servings

INSTRUCTIONS

Mix together the fromage frais, framboise liqueur, caster sugar and orange zest for the filling. Taste and then chill. Make the flan. Cream the butter and sugar until light and fluffy. Gradually beat in the egg a little at a time. Add the orange zest. Sieve the flour, baking powder and salt and fold into the mixture. Spread into a buttered and sugared 8 inch sponge flan tin and bake in the medium oven for about 18 to 20 minutes until well risen, golden and firm in the middle. Turn out onto a cooling rack. When quite cold, spread filling into centre and then top with the fruit. Dust with icing sugar, add a sprig of mint and serve. Per serving: 132 Calories (kcal); 9g Total Fat; (61% calories from fat); 11g Protein; 1g Carbohydrate; 374mg Cholesterol; 366mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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Raspberry Sponge Flan with Framboise Fromage Fraiche

Grated zest of 1/2 orange
1 Pinches salt
 Little icing sugar to dust
2 tb Ps framboise liqueur
2 lg Eggs beaten
1 ts Caster sugar
 FOR THE FILLING
 ; not a zester)
450 g Fresh rapsberries; (1lb)
140 g Self raising flour; (5oz)
140 g Soft unsalted butter; (5oz)
1/4 ts Baking Powder
140 g Caster sugar; (5oz)
 Grated zest of 1/2 orange;
225 g Fromage frais; (8oz)

Mix together the fromage frais, framboise liqueur, caster sugar and orange  zest for the filling. Taste and then chill.    Make the flan. Cream the butter and sugar until light and fluffy. Gradually  beat in the egg a little at a time. Add the orange zest. Sieve the flour,  baking powder and salt and fold into the mixture.    Spread into a buttered and sugared 8 inch sponge flan tin and bake in the  medium oven for about 18 to 20 minutes until well risen, golden and firm in  the middle.    Turn out onto a cooling rack. When quite cold, spread filling into centre  and then top with the fruit. Dust with icing sugar, add a sprig of mint and  serve.        Per serving: 132 Calories (kcal); 9g Total Fat; (61% calories from fat);  11g Protein; 1g Carbohydrate; 374mg Cholesterol; 366mg Sodium Food  Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0  Other Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (1612g)
Recipe Makes: 1 servings

Calories: 732
Calories from Fat: 447 (61%)

Amt Per Serving		% DV

	Total Fat 49.7g	66 %
	Saturated Fat 15.5g	77 %
	Monounsaturated Fat 19g
	Polyunsanturated Fat 6.8g
Cholesterol 2115mg		651 %
Sodium 5441.7mg		188 %
Potassium 671.1mg		18 %
Total Carbohydrate 8.3g		2 %
	Dietary Fiber 0g	0 %
	Sugars, other 8.3g
Protein 62.9g		90 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 732

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