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
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Granola cake with currant and walnuts
This recipe is:
- convectional oven or conventional oven (in that case increase the temperature indicated in the recipe by 20 degrees Celsius)
- 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
- 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.