APRICOT AND HAZELNUT BRAN CAKE

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Apricot and Hazelnut Bran Cake image

From Diabetes Australia The Ultimate Diabetes Cookbook in response to a request for diabetic friendly recipes with nuts. Times are estimated.

Provided by ImPat

Categories     Dessert

Time 1h

Yield 1 cake, 8-10 serving(s)

Number Of Ingredients 9

cooking spray (for cake tin)
1 cup low-fat milk
1 cup all-bran cereal
3/4 cup wholemeal self-rising flour
2 tablespoons brown sugar
1 cup dried peaches (chopped)
1 cup dried apricot (chopped)
2 tablespoons hazelnuts (crushed)
1 teaspoon bicarbonate of soda

Steps:

  • Preheat oven to 180 degree Celsius.
  • Spray loaf tin or square cake tin with oil and line with baking paper.
  • Combine the milk and all bran in a mixing bowl and soak for 5 to 10 minutes.
  • Add the flour, brown sugar, dried fruits, hazelnuts and bicarbonate of soda and mix well.
  • Pour mix into prepared tin and bake for 40 to 45 minutes.

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