Ingredients: 3 Large egg whites (about 130g or slightly more),60g Sugar,90g Ground hazelnut,30g Brown sugar,25g Plain flour,60g Wholemeal flour,65g Melted butter with 1/2 tsp vanilla extract,20g each Dried apricots and dried cranberries – cut to smaller pieces
Instructions:
- 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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