Ingredients for Apricot And Hazelnut Bran Cake
- Cooking spray (as needed)
- 1 cup low-fat milk
- 1 cup all-bran cereal
- 1 ½ cups whole wheat self-rising flour
- ½ cup packed light brown sugar
- dried peaches
- 1 cup chopped dried apricots
- ½ cup chopped hazelnuts
- 1 teaspoon bicarbonate of soda
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How to Make Apricot And Hazelnut Bran Cake
- Preheat oven to 180°C (350°F).
- Grease and flour a 9x5 inch loaf tin or 8-inch square cake tin.
- In a large mixing bowl, combine 1 cup milk and 1 cup all-bran cereal. Let soak for 5-10 minutes to soften the bran.
- Add 1 ½ cups whole wheat flour, ½ cup packed light brown sugar, 1 cup chopped dried apricots, ½ cup chopped hazelnuts, and 1 teaspoon bicarbonate of soda (baking soda). Mix thoroughly until just combined. Do not overmix.
- Pour batter into the prepared tin and bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
59g
Fat
1g
Carbs
11g
