Whole Wheat Flour Cake Recipe
This delicious whole wheat flour cake is perfect for those who love indulging in homemade desserts with a touch of wholesome goodness. Its natural sweetness, moist texture, and citrusy aroma make it a fantastic choice for gatherings, tea times, or as a sweet treat for yourself.
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole wheat flour | 400g |
| Raw cane sugar | 250g |
| Eggs | 155g |
| Sunflower seed oil | 150g |
| Orange (zest only) | 1 |
| Whole milk | 100g |
| Baking powder (for cakes) | 8g |
Nutritional Information (per slice, based on 10 servings)
| Nutrient | Amount |
|---|---|
| Calories | ~280 kcal |
| Protein | ~5g |
| Carbohydrates | ~40g |
| Fat | ~10g |
| Fiber | ~2g |
| Sugar | ~20g |
Instructions
1. Prepare the Ingredients
- Begin by ensuring all ingredients are at room temperature, especially the eggs and milk.
- Preheat your oven to 180°C (350°F) in static mode. Grease a 24 cm (9-inch) round baking pan, line it with parchment paper, and set it aside.
2. Mix the Eggs and Sugar
- Crack the eggs into the bowl of a stand mixer fitted with the whisk attachment. Add the raw cane sugar.
- Whisk the mixture on medium-high speed until it becomes pale, fluffy, and voluminous. This step is crucial for incorporating air, which will contribute to the cake’s light texture.
3. Incorporate the Oil
- With the mixer running, slowly drizzle in the sunflower seed oil in a thin, steady stream. This helps emulsify the mixture, creating a smooth and silky batter.
4. Add the Dry Ingredients
- In a separate bowl, sift together the whole wheat flour and baking powder to eliminate lumps and ensure even distribution.
- Reduce the mixer speed to low and add the dry ingredients to the egg mixture one tablespoon at a time. Allow each addition to be fully incorporated before adding the next.
5. Blend in the Milk
- Once the dry ingredients are fully combined, gradually pour in the milk, which should also be at room temperature. Continue mixing until you achieve a smooth and homogeneous batter.
6. Enhance with Orange Zest
- Turn off the mixer and gently fold in the grated zest of one orange using a spatula. The zest adds a refreshing citrus note that pairs beautifully with the richness of the cake.
- If the batter appears too thick, add a small amount of additional milk or sunflower oil to adjust the consistency.
7. Bake the Cake
- Pour the batter into the prepared baking pan, smoothing the surface with a spatula.
- Place the pan in the preheated oven and bake for approximately 60 minutes.
- After 50 minutes, check for doneness by inserting a toothpick or skewer into the center of the cake. If it comes out clean or with just a few crumbs, the cake is ready.
8. Cool and Serve
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes.
- Carefully transfer the cake to a wire rack to cool completely before slicing.
- Serve your whole wheat flour cake as is, or with a dusting of powdered sugar for added elegance.
Tips for Success
- Room Temperature Ingredients: Ensure eggs and milk are at room temperature for better mixing and texture.
- Customize: Add a handful of nuts or dried fruits like raisins or cranberries for extra flavor.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer shelf life.
Your homemade whole wheat flour cake is ready to be enjoyed. Its delightful balance of sweetness and heartiness is sure to impress both family and friends. Perfect for pairing with a cup of tea or coffee, this recipe is a keeper!
