• med fat 5.60g 5.60%
  • low sat fat 0.42g 0.42%
  • med salt 146.79mg 0.14%
  • high sugar 29.03g 29.03%
*As guideline of daily recommended intake per 100g

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Ingredients:

Icing

Cooking method:

  1. Pre-heat oven at 180°C.
  2. Lightly spray a 19cm square cake tin with oil spray and line the base with non-stick baking paper.
  3. Combine all ingredients in a bowl and mix well. Spread into tin.
  4. Bake in a moderate oven (180°C) for 35 to 40 minutes or until cooked when tested.
  5. Once cooked remove from oven and stand for 5 minutes before turning onto a wire cake rack to cool.
  6. While the cake is cooling sift the icing sugar mixture into a small bowl. Stir in enough juice to give a smooth spreading consistency.
  7. Spread icing over the top of the cake. Serve.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
127.86g
100.00g
Energy (kJ)
1275.12kJ
997.26kJ
Protein (g)
3.68g
2.88g
Total fat (g)
7.16g
5.60g
- Saturated fat (g)
0.54g
0.42g
- Polyunsaturated fat (g)
2.86g
2.24g
- Monounsaturated fat (g)
3.29g
2.57g
Cholesterol (mg)
0.00mg
0.00mg
Carbohydrate-available (g)
54.21g
42.39g
CarbohydrateSE (g)
54.21g
42.40g
- Sugars (g)
37.12g
29.03g
Water (g)
58.50g
45.76g
Dietary fibre (g)
3.23g
2.53g
Thiamin (mg)
0.12mg
0.10mg
Riboflavin (mg)
0.03mg
0.03mg
Niacin (mg)
1.36mg
1.06mg
Niacin equivalents (mg)
2.06mg
1.61mg
Vitamin C (mg)
1.74mg
1.36mg
Total folate (ug)
18.37ug
14.37ug
Total vitamin A equivalents (ug)
204.30ug
159.78ug
Retinol (ug)
0.00ug
0.00ug
Beta carotene equivalents (ug)
1224.47ug
957.64ug
Sodium (mg)
187.65mg
146.76mg
Potassium (mg)
155.68mg
121.76mg
Magnesium (mg)
30.44mg
23.80mg
Calcium (mg)
29.84mg
23.34mg
Phosphorus (mg)
237.21mg
185.52mg
Iron (mg)
1.00mg
0.78mg
Zinc (mg)
0.42mg
0.33mg

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