Wholemeal Cake
Wholemeal Cake might be a good recipe to expand your dessert repertoire. Watching your figure? This lacto ovo vegetarian recipe has 509 calories, 9g of protein, and 27g of fat per serving. This recipe serves 4. For 41 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. 10 people found this recipe to be delicious and satisfying. This recipe from Foodista requires apricots, brown sugar, wholemeal rye flour, and sugar. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 24%, this dish is not so awesome. Users who liked this recipe also liked Wholemeal Steam Bun, Wholemeal spinach & potato pies, and Wholemeal Apple & Cinnamon Scones.
Servings: 4
Ingredients:
20g each Dried apricots and dried cranberries - cut to smaller pieces
30g Brown sugar
65g Melted butter with 1/2 tsp vanilla extract
3 Large egg whites (about 130g or slightly more)
90g Ground hazelnuts
25g Plain flour
100g sugar
100g wholemeal flour
Equipment:
bowl
spatula
whisk
cake form
wire rack
skewers
oven
frying pan
Cooking instruction summary:
- In a large bowl, mix ground hazelnut, brown sugar, plain flour and wholemeal flour together and set aside.
- Whisk egg whites and sugar at medium high speed till firm and smooth.
- Use hand to fold one quarter of beaten egg whites to the flour mixture evenly and remaining egg white in two batches.
- Lastly add in melted butter in two batches and mix well with a rubber spatula follow by the dried apricots and dried cranberries.
- Pour mixture into a 7 inch (lined) round cake pan and sprinkle more dried apricots and dried cranberries over it.
- Bake 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.
Step by step:
1. In a large bowl, mix ground hazelnut, brown sugar, plain flour and wholemeal flour together and set aside.
2. Whisk egg whites and sugar at medium high speed till firm and smooth.Use hand to fold one quarter of beaten egg whites to the flour mixture evenly and remaining egg white in two batches.Lastly add in melted butter in two batches and mix well with a rubber spatula follow by the dried apricots and dried cranberries.
3. Pour mixture into a 7 inch (lined) round cake pan and sprinkle more dried apricots and dried cranberries over it.
4. Bake 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.
Nutrition Information:
covered percent of daily need
