WholeWheat Eggless Apricot Cake

Name: WholeWheat Eggless Apricot Cake
Total time: 1800 s
Yield: 4 servings
Cuisine: British
Ingredients: 200 g whole wheat flour; 100 g apricot puree; 50 g Almond powder; 100 ml vegetable oil/ butter; 200 g powdered sugar; 1 teaspoon baking powder; 1 teaspoon baking soda; 20 g crushed cranberries; 100 ml milk

sangeeta Sethi @cook_8545579

Germany Bonn

#Fruits This is a very healthy cake infused with Frozen Apricot puree, Almond powder and crushed cranberries ,topped up with whole frozen Apricots .

sangeeta Sethi @cook_8545579

Germany Bonn

#Fruits This is a very healthy cake infused with Frozen Apricot puree, Almond powder and crushed cranberries ,topped up with whole frozen Apricots .

Saved

Ingredients

30 minutes

4 servings

200 gwhole wheat flour
100 gapricot puree
50 gAlmond powder
100 mlvegetable oil/ butter
200 gpowdered sugar
1 teaspoonbaking powder
1 teaspoonbaking soda
20 gcrushed cranberries
100 mlmilk

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Steps

30 minutes

1

Make a puree of frozen Apricots and keep it aside. These frozen Apricots are devoid of seeds.
2

Now in a vessel, take flour and add all dry ingredients like powdered sugar and baking powder and baking soda, Almond powder. Mix all the ingredients thoroughly.
3

Now add milk slowly and stir it in one direction.
4

Add oil, apricot puree, crushed cranberries.
5

Mix all the ingredients thoroughly and pour all the ingredients in the mould which has been greased internally.
6

Preheat the OTG at 180°C for 10 minutes
7

Place the mould in the Preheated OTG at 180°C for 20 minutes.
8

After 20 minutes, place the frozen apricots on the partial baked cake.. because we dont have to give the roasted look to the fruits.
9

Keep it for 10 minutes more for baking.
10

Once baked, take out demould and sprinkle some almond powder and powdered sugar
11

Your cake is ready to eat after demoulding..