Wholemeal Cake
Ready in : 45 mins
Wholemeal Cake takes around 45 minutes from beginning to end. For $1.72 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 4. Watching your figure? This dairy free and lacto ovo vegetarian recipe has 362 calories, 9g of protein, and 14g of fat per serving. It works well as a rather cheap dessert. A couple people made this recipe, and 10 would say it hit the spot. A mixture of egg whites, sugar, flour, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 49%. This score is good.
Ingredients
egg whites
3
sugar
60 g
ground hazelnut
90 g
brown sugar
30 g
flour
25 g
wholemeal flour
60 g
butter
65 g
apricots and cranberries - cut to smaller pieces
20 g
Cooking in Steps
-
1In a large bowl, mix ground hazelnut, brown sugar, plain flour and wholemeal flour together and set aside.
whole wheat flour
brown sugar
all purpose flour
hazelnuts
bowl -
2Whisk egg whites and sugar at medium high speed till firm and smooth.
egg whites
sugar
whisk -
3Use hand to fold one quarter of beaten egg whites to the flour mixture evenly and remaining egg white in two batches.
egg whites
all purpose flour
-
4Lastly add in melted butter in two batches and mix well with a rubber spatula follow by the dried apricots and dried cranberries.
dried cranberries
dried apricots
butter
spatula -
5Pour mixture into a 7 inch (lined) round cake pan and sprinkle more dried apricots and dried cranberries over it.
dried cranberries
dried apricots
cake form -
6Bake at preheated oven 170C for about 30-35 minutes or until skewer inserted comes out clean. Leave cake to cool in pan for 15 minutes and remove to wire rack to cool down completely.
wire rack
oven
skewers
frying pan
