Wholemeal cake
A wholemeal cake recipe that serves 4, taking 45 minutes to make and costing $1.72 per serving. This dessert covers 13% of daily vitamins and minerals. It is dairy-free and lacto-ovo vegetarian, making it suitable for those diets. Perfect for a budget-friendly dessert option.
Ingredients
egg whites
3
sugar
2.12 oz
hazelnuts
3.17 oz
brown sugar
1.06 oz
whole wheat flour
0.88 oz
vanilla extract
2.29 oz
apricots
0.7 oz
Method
- 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.
Nutrition:
Carbs
51 g
Fat
14 g
Protein
8 g
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