Wholemeal Cake Recipe

Name: Wholemeal Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 3 large egg whites about 130g or slightly more; 4 3/4 tablespoons sugar; 5/8 cup hazelnut Ground; 3 5/16 tablespoons brown sugar; 3 1/4 tablespoons plain flour; 1/2 cup wholemeal flour; 4 9/16 tablespoons melted butter; 1/2 teaspoon vanilla extract; 1/2 cup dried apricots each, and dried cranberries - cut to smaller pieces; cake baked; wholemeal flour; dried apricots; dried cranberries

Servings: persons

3 large egg whites about 130g or slightly more
4 3/4 tablespoons sugar
5/8 cup hazelnut Ground
3 5/16 tablespoons brown sugar
3 1/4 tablespoons plain flour
1/2 cup wholemeal flour
4 9/16 tablespoons melted butter
1/2 teaspoon vanilla extract
1/2 cup dried apricots each, and dried cranberries - cut to smaller pieces
cake baked
wholemeal flour
dried apricots
dried cranberries

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.
3
Use hand to fold one quarter of beaten egg whites to the flour mixture evenly and remaining egg white in two batches.
4
Lastly add in melted butter in two batches and mix well with a rubber spatula follow by the dried apricots and dried cranberries.
5
Pour mixture into a 7 inch (lined) round cake pan and sprinkle more dried apricots and dried cranberries over it.
6
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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 large egg whites about 130g or slightly more, 4 3/4 tablespoons sugar, 5/8 cup hazelnut Ground, 3 5/16 tablespoons brown sugar, and more.

Yes, Wholemeal Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Wholemeal Cake

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