Whole grain cake
8 servings
45 minutes
Whole grain flour cake is a delightful treat that combines European baking traditions with the benefits of natural ingredients. Its deep, rich flavor unfolds through the combination of butter, creamy sour cream, and nuts that add a pleasant crunch to the texture. Sugar adds sweetness while whole grain flour provides a light nutty note reminiscent of rustic baking infused with home warmth. This cake can be decorated with chocolate or icing for an elegant touch. It pairs perfectly with morning coffee or evening tea, creating a cozy atmosphere. The baking soda makes the batter airy, and the golden crust makes it especially appetizing. Each slice awakens memories of family gatherings, filling the home with the aroma of fresh baking.
1
The butter should be at room temperature. You can place it in a warm spot before cooking. It's better not to overheat it to a liquid state, as usually happens in the microwave.
2
Whisk 3 eggs and mix with a cup of sugar.
- Chicken egg: 3 pieces
- Sugar: 1 glass
3
Add sour cream and mix.
- Sour cream: 200 g
4
Add butter and mix.
- Butter: 200 g
5
For fluffiness, you can add slaked soda, but it's not necessary.
- Baking soda reacted with acid: 5 g
6
Turn on the oven to preheat to 180 degrees.
7
Add flour until the dough reaches a sufficiently thick consistency. It should still be runny but hold on the spoon. The thickness can be increased with a filler if added.
- Whole grain (wholemeal) flour: 1 glass
8
Pour into the mold. Muffins or cupcakes can be decorated with sprinkles, icing, or chocolate.
- Chocolate: to taste
9
Bake at 180 degrees for 20 or 40 minutes. Check your baking periodically. The indicator of readiness will be a golden color and a dry toothpick inserted into the relatively deep part of the pan.
