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Receta Raspberry Sponge Flan

Name: Raspberry Sponge Flan
Ingredients: 125 gm Self raising flour; 60 gm Unsalted butter at room temp; 60 gm Caster sugar; 1 lrg Egg, beaten; Grated zest of 1/2 orange, (or possibly lemon); 450 gm Raspberries - wild if possible; 2 Tbsp. Raspberry jelly; 300 ml Double cream; 1 tsp Icing sugar

de Global Cookbook

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Ingredientes

125 gm Self raising flour
60 gm Unsalted butter at room temp
60 gm Caster sugar
1 lrg Egg, beaten
Â Â Grated zest of 1/2 orange, (or possibly lemon)
450 gm Raspberries - wild if possible
2 Tbsp. Raspberry jelly
300 ml Double cream
1 tsp Icing sugar

Direcciones

Grease an 8 inch flan tin, non stick if possible. Pre-heat oven to 180 C/Gas 5. Cream the butter and sugar till light and fluffy. Gradually beat in the egg a little at a time.
Add in half the orange zest. Mix in the flour gently so as not to break down the lightness of the mix.
Spread into the flan tin and bake in the pre-heated oven for about 18-20 min till well risen and golden brown and hard in the middle.
Turn out onto a cooling rack.
When cold, fill with the washed and dry raspberries.
Heat the raspberry jelly with 2 tbsp of cool water till it is liquid and smooth. Cold slightly then spoon over the raspberries in the sponge flan to make a glazed topping. Leave till set.
Whisk the cream and icing sugar together with the remaining orange zest till it is a soft floppy consistency. Serve with the raspberry sponge flan.