Wholemeal Cake
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. Try Seeded wholemeal loaf, Wholemeal Steam Bun, and Cinnamon & Coffee Wholemeal Muffins for similar recipes.
Prep Time:
11 mins
Cook Time:
34 mins
Total Time:
45 mins
Servings:
4
Ingredients
Original recipe (4 servings) → 4 servings
- •3 egg whites
- •60 g sugar
- •90 g ground hazelnut
- •30 g brown sugar
- •25 g flour
- •60 g wholemeal flour
- •65 g butter
- •20 g apricots and cranberries - cut to smaller pieces
Directions
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.
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