Best Apricot And Hazelnut Bran Cake Recipes
BRAN CAKE
Make and share this Bran Cake recipe from Food.com.
Provided by McCarthy
Categories Low Cholesterol
Time 1h
Yield 1 cake
Number Of Ingredients 5
Steps:
- Soak the bran, sugar, milk and fruit together for at least 2 hours. Add flour and pour into a loaf tin.
- Bake at 180C/350F/Gas 4 for 1 - 1 1/2 hours.
- Serve in slices. Dieters may consume an occasional slice as a treat!
DATE BRAN CAKE
High fiber that tastes great!!Serve with a little icecream or Diet topping from the high Fiber Cookbook for diabetics by Mabel Cavaiani, R.D.
Provided by Derf2440
Categories Breads
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Place bran, water, egg, molasses and veggie oil in a small bowl. Mix lightly and let stand at room temperature for 30 to 45 minutes. (This timing is very important.)
- Place flour, brown sugar, salt, baking powder, soda and dates in a mixer bowl and mix at low speed for about 1/2 minute to blend well.
- Add the bran mixture and mix at medium speed to blend well. Do not overmix.
- Spread evenly in a well greased 8 inch square pan and bake at 375 degrees F for 20 to 25 minutes or until the cake is firm in the centre and draws away from the sides of the pan.
- Cool the cake to room temperature and cut 3 x 4 into 12 equal portions.
- Use 1 square per serving.
- food exchange per serving- 1 bread and 1 fat.
- low sodium diets- omit salt.
- use low sodium baking powder.
- low cholesterol diets- omit egg.
- use 1/4 cup liquid egg substitute.
HAZELNUT CAKE
A VERY LIGHT but delicious hazelnut cake, and very easy to make! No butter, only 1tsp of flour and made with breadcrumbs, a nice touch. It is my husband's favorite cake and we rediscovered the recipe in his mom's old cookbook. A hit at home and at parties - I've passed on the recipe to many! A variation - fill with chocolate ganache or, for a really quick trick, Nutella, as a VERY THIN LAYER (as the cake is so light) before adding the whipped cream. Sprinkle with cocoa and hazelnuts once done.
Provided by Daisy Hartmann
Categories Dessert
Time 50m
Yield 1 cake, 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 275°F.
- In a large bowl beat the egg yolks and the whole egg together with a wire whisk, or rotary or electric beater, continuing to beat until the mixture is thick and light yellow in color. Gradually beat in ½ cup of the sugar, then the nuts and the bread crumbs. Continue to beat until the mixture forms a dense, moist mass.
- In another bowl, beat the egg whites with the wire whisk or electric beater until the foam, then add ¼ cup of the sugar, 1 tbs at a time. Continue to beat until the whites form stiff, unwavering peaks. With a spatula mix about ¼ of the whites into the hazelnut mixture, then sprinkle the flour over it and gently fold in the rest of the whites. Continue to fold until no trace of the whites remains. Do not overfold.
- Butter and flour a 10-in springform pan. Turn the pan over and strike it to remove any excess flour. Pour batter into the pan, smooth the top and bake in the middle of the oven for 35-40 minutes, or until it shrinks away slightly from the sides of the pan. Remove the upper part of the pan as soon as you take it out of the oven and let the cake cool. Slice into 2 equal layers.
- Whip the chilled cream until it begins to thicken, add the sugar and vanilla adn continue to whip until the cream holds its shape. Fill the cake with the cream and cover as well. Sprinkle leftover chopped nuts over the cake. Serve at once.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #cuisine #preparation #south-west-pacific #desserts #australian #oven #diabetic #cakes #dietary #equipment
You'll also love
Ingredients
Dry Ingredients
- 1 ½ cups whole wheat bran
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon powder
- ¼ teaspoon nutmeg powder
Wet Ingredients
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup dried apricots, chopped
- 1 cup roasted hazelnuts, chopped
- ½ cup brown sugar
Preparation
- Preheat the oven to 350°F (180°C). Grease a 9-inch cake pan with cooking spray or butter and dust it with flour.
- In a large bowl, mix together the dry ingredients – whole wheat bran, all-purpose flour, baking powder, baking soda, salt, cinnamon powder, and nutmeg powder – until combined.
- In another bowl, whisk together the wet ingredients – buttermilk, vegetable oil, eggs, vanilla extract, and brown sugar – until the sugar dissolves and the mixture becomes smooth.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not over mix.
- Fold in the chopped apricots and hazelnuts into the batter.
- Pour the batter into the prepared cake pan.
- Bake the cake for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and let it cool in the pan for 5-10 minutes before transferring it to a wire rack to cool completely.
- Once the cake is cooled, slice it into wedges and serve with whipped cream or vanilla ice cream.
Tips
- Use fresh apricots if available. If using dried apricots, soak them in warm water for 10-15 minutes before chopping them.
- You can substitute hazelnuts with your preferred nuts such as almonds or walnuts.
- If you don’t have buttermilk, you can substitute it with 1 cup of milk mixed with 1 tablespoon of vinegar or lemon juice. Let it rest for 5 minutes before adding it to the recipe.