Wholewheat Cake with Chocolate Drops Almonds
Wholewheat Cake with Chocolate Drops Almonds
See also: Focaccia with Vegetable
Ingredients:
Procedure:
In a large bowl, mix 100g almond flour, 200g wholemeal flour and instant baking powder one packet or a little less.
In a second bowl, whisk 2 whole eggs, 120 g brown sugar and the seeds of 1⁄2 vanilla pod.
We add, 50g softened butter, 50g seed oil and the flour mix, continuing to work with the whisk, until the mixture is well blended.
We can adjust the mixture with milk as a connecting liquid, it should be a semi-fluid dough with its own mass but not hard.
Now add the sultanas, walnuts, diced pear, and whatever else you like.
Grease and flour an 18-20 cm cake tin or a pound cake mould and pour in the mixture.
Sprinkle the surface with two tablespoons of sugar, which will create the caramelised surface, the famous sugary crust!
At the end of baking I dust with icing sugar.
Baking:
Bake at 180°C for 25 minutes in static mode.
- Wholemeal flour 230g
- Almond flour 100g
- Brown sugar 120g
- Icing sugar 2 tbsp for garnish
- Flaked almonds 70g
- Chocolate chips
- Butter 50g
- Seed oil 50g
- Large whole eggs 2
- Milk if needed as a linking liquid 20/50ml
- Baking powder(baking ponweder) 10/16g
- Seeds of 1\2 Vanilla pod (or a few drops of vanilla extract)
- You can add nuts, pistachios, hazelnuts, candied fruit, apples, etc.
Procedure:
In a large bowl, mix 100g almond flour, 200g wholemeal flour and instant baking powder one packet or a little less.
In a second bowl, whisk 2 whole eggs, 120 g brown sugar and the seeds of 1⁄2 vanilla pod.
We add, 50g softened butter, 50g seed oil and the flour mix, continuing to work with the whisk, until the mixture is well blended.
We can adjust the mixture with milk as a connecting liquid, it should be a semi-fluid dough with its own mass but not hard.
Now add the sultanas, walnuts, diced pear, and whatever else you like.
Grease and flour an 18-20 cm cake tin or a pound cake mould and pour in the mixture.
Sprinkle the surface with two tablespoons of sugar, which will create the caramelised surface, the famous sugary crust!
At the end of baking I dust with icing sugar.
Baking:
Bake at 180°C for 25 minutes in static mode.
Chef Mirko Giacometti⭐️
It only remains for me to wish you bon appétit and see you next recipe.
See you soon..
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