Yield: 1 servings
|140 grams||Self raising flour; (5oz)|
|¼ teaspoon||Baking powder|
|140 grams||Soft unsalted butter; (5oz)|
|140 grams||Caster sugar; (5oz)|
|2 larges||Eggs; beaten|
|\N \N||Grated zest of 1/2 orange|
|1 \N||Pinches salt|
|225 grams||Fromage frais; (8oz)|
|1 teaspoon||Caster sugar|
|2 tablespoons||Ps framboise liqueur|
|\N \N||Grated zest of 1/2 orange; (use a grater and|
|\N \N||; not a zester)|
|450 grams||Fresh rapsberries; (1lb)|
|\N \N||Little icing sugar to dust|
FOR THE FILLING
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.
Converted by MC_Buster.
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); 1½ Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.