8 Serves
67 Mins
Preheat your oven to 170°C and line a 7-inch round cake pan with parchment paper.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
AustrianVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
7 µg / 400 µgCalcium
168 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
105 mg / 420 mgPhosphorus
182 mg / 1,250 mgPotassium
645 mg / 4,700 mgSodium
326 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
33 µg / 55 µgFiber
5 g / 28 gSugar
37 g / 50 gSaturated Fat
10 g / 20 gCholesterol
43 mg / 300 mgCaffeine
0 mgNet Carbs
46 gAlcohol
0 g
In a large mixing bowl, combine the ground hazelnut, brown sugar, all-purpose flour, and whole wheat flour.
Using a hand mixer, whisk the egg whites and sugar in a separate bowl until the mixture reaches firm, smooth peaks.
Gently fold one-quarter of the whipped egg whites into the dry flour mixture using a rubber spatula, then fold in the remaining egg whites in two separate batches.
Gradually incorporate the melted butter into the batter in two additions, mixing gently, then fold in the dried apricots and dried cranberries.
Pour the batter into the prepared cake pan and top with additional dried apricots and dried cranberries.
Bake for 30 to 35 minutes, or until a skewer inserted into the center comes out clean.
Cool the cake in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
9
g43
g31
g
Malaysian
American