Monday, January 6, 2014

milling mondays: whole wheat apple and cranberry cake


This is a good versatile cake. The apple and cranberry taste well together, but if you prefer other fruits you can substitute as desired. It also freezes well if you want to make it ahead of time.

Whole Wheat Apple and Cranberry Cake
2 eggs
225g sugar
350g apples, diced
100g plain yogurt
37g butter, melted
50g dried cranberries
40g walnuts, chopped
2 tsp cardamom
2 tsp cinnamon
3 tsp baking powder
200g whole wheat flour (150g soft wheat berries and 50g hard wheat berries)

Preheat oven to 356F.
Mix together the eggs and sugar until it becomes foamy and airy.

Blend in the apples.

If you mill your own flour, grind the soft and hard wheat berries (you may want to grind just a little more since you will be sifting the flour). I use my WonderMill on the pastry setting. Sift the flour twice to make the cake less dense. 

Add the flour and the rest of the ingredients (yogurt, butter, cranberries, walnuts, cardamom, cinnamon, and baking powder) to the egg, sugar and apple mixture and blend together.

Then pour the cake batter into a prepared baking pan.

Bake the cake for about 20-25 minutes.

Let it cool on a rack and it is ready to eat!