Granola cake with currant and walnuts

Granola cake, the same taste, just a bit healthier. With granola, whole wheat flour, walnuts and currants, a real treat.

Cake is delicious and you've got a lot of varieties. Some very tasty, but full of calories with a frosting and creamy filling. On the other hand you've also got the sugar free range, the healthy food cakes.

But this granola cake isn't sugar free, but it's still a bit more healthy than the usual cake (at least the ones I bake). You use granola, whole wheat meal and add some walnuts and currants.

And then you get this really rich cake, which is great as a snack at your coffee break.

 

It's a good taste!

 

Recipe Granola cake with currant and

walnuts

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Granola cake with currant and walnuts

Author: Andréa

Prep Time 20 mins

Cook Time 1 hr

Total Time 1 hr 20 mins

Other

5 of 2 votes

For 10 slices

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Granola cake, the same taste, just a bit healthier. With granola, whole wheat flour, walnuts and currants, a real treat.

Equipment

• A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C

Ingredients 

1x2x3x

• 75 grams currants
• 75 grams walnuts
• 200 grams butter room temperature
• 200 grams sugar
• pinch salt
• 4 eggs size L
• 150 gram whole wheat flour
• 50 gram granola

Instructions

• Preheat the oven to 180 degrees Celsius.
• Butter a cake tin and add some flour. Tap that around, so that the whole tin is covered and afterwards tap out the excess.
• Bring some water to the boil and pour that over the currants.
• Chop the walnuts and roast them on low heat on a dry pan for about 3 minutes until they smell a bit nutty.
• Add butter and sugar in a bowl and mix with the mixer for about 3 minutes until the mixture is airy.
• Add the salt and the eggs, one by one, while you still keep mixing. Add the following egg, when the previous one is fully incorporated into the batter.
• Put the mixer speed on low and add the flour. Stop mixing when the flour is incorporated in the batter.
• Add the granola and swirl with a spatula through the batter.
• Pour the batter in the buttered tin and bake for an hour until it's done.
• Let it cool down for 5 minutes and then release the cake from the tin.
• Let the cake further cool down on a rack.

Nutrition

Calories: 391kcal | Carbohydrates: 41g | Protein: 6g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 108mg | Sodium: 171mg | Fiber: 3g | Sugar: 26g | Vitamin A: 600IU | Vitamin C: 1mg | Iron: 2mg

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