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This isn’t a fancy name for a cake – quite literally, you poke holes in the cake after baking and fill them with a delicious syrup. We use a combination of ground almonds, self-raising flour and thyme for the sponge and a heavenly blueberry and lemon compote to fill the holes, allowing the cake to soak up all of the fruit juices. See method
of the reference intake Carbohydrate 57.2g Protein 5.5g Fibre 1.2g
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