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
Make it step by step
- 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 and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anncoo, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.