A cake made with whole wheat flour and one that contains only one tablespoon of oil... when I came across this recipe, I just could not stop myself from making this. Today evening, I made this cake for a friend's wedding anniversary. The recipe asked for an electric mixer to beat the eggs, I didn't have one, so I just whisked the eggs by hand. Alas, my cake did not come out spongy, but it tasted yummy. While returning from the friend's house, my dear hubby took me and got me a new electric mixer :), no more struggling with the whisk while beating the eggs.... yayyyy!!!!
Large Eggs - 3
Light Brown Sugar - 1/2 cup
Fine Whole Wheat Flour - 2/3 cup
Sunflower Oil - 1 tbsp
Coffee Essence - 1 tsp
Dried Cranberries - 1/3 cup, roughly chopped
Method of Preparation:
1. Preheat the oven to 375F. Lightly grease an 8 or 9 inch cake pan. Line the base of the pan with parchment paper.
2. Whisk the eggs and brown sugar together until pale and fluffy, using an electric mixer. This may take around 10 minutes.
3. Fold in the flour a few spoonfuls at a time. Add the coffee essence and oil. Finally fold in the chopped raspberries.
4. Transfer the prepared mixture immediately to the prepared cake pan and bake in the preheated oven for 20 to 25 minutes or until the cake springs back when pressed lightly and shrinks away from the sides of the pan.
5. Turn the cake out on to a wire rack to cool the cake completely.
6. Decorate the cake with whipped cream or with a mixture of melted chocolate and a little butter. (I used 3 tbsp of chocolate chips, 1/2 tsp butter and a little milk - melted the mixture in a microwave for 10-12 seconds and spread this mixture on top of the cake and added chopped almonds on it)
Sending this recipe to Champa's 'Bake-off' event