Wholemeal Cake
Total Steps
6
Ingredients
10
Tools Needed
7
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Wholemeal CakeIngredients
- 25 g plain flour
- 60 g wholemeal flour
- 65 g melted butter
- 1/2 teaspoon vanilla extract
- 20 g dried apricots
- 20 g dried cranberries
- 30 g brown sugar
- 3 count large egg whites
- 60 g sugar
- 90 g ground hazelnut
Instructions
Step 1
In a large bowl, mix ground hazelnut, brown sugar, plain flour and wholemeal flour together and set aside.
Step 2
Whisk egg whites and sugar at medium high speed until firm and smooth.
Step 3
Fold one quarter of the beaten egg whites into the flour mixture evenly, then fold in the remaining egg whites in two batches.
Step 4
Lastly, add in melted butter in two batches and mix well with a rubber spatula, followed by the dried apricots and dried cranberries.
Step 5
Pour the mixture into a 7-inch lined round cake pan and sprinkle more dried apricots and dried cranberries over it.
Step 6
Bake in a preheated oven at 170°C for about 30-35 minutes, or until a skewer inserted comes out clean. Leave the cake to cool in the pan for 15 minutes, then remove to a wire rack to cool down completely.