I’m kind on a diet. I’m trying to eat healthier, but I can’t stand don’t eatting a treat. So I made this cake. It’ isn’t light, but as it’s made with whole wheat flour and nuts, I can say that it is very nutritious, and maybe healthy.
The caramel topping is the only junky part of this cake, so you can eat without feeling (so much) guilty.
And you can eat it with a cup of tea, that is calories free!
For the cake:
1 pinch salt
2 cups demerara sugar
1 cup sunflower oil (or canola, soybean oil)
1 cup milk
1 cup finally chopped Brazilian Nut
1 ½ cup all-purpose flour
2 cups whole wheat flour
1 TS baking powder
Pre-heat oven at 220ºC. Combine the flours with the baking powder, set aside.
Beat eggs with a pinch of salt. Add sugar and beat well. Add oil, the flour mixture and milk. Use a medium rectangular dish.
Bake for 30 minutes or until lightly golden brown on the sides.
1 cup demerara sugar
½ cup water
½ cup heavy cream
½ ts ground cinnamon
½ ts ground chilli pepper
150g flake almonds
Mix sugar in the water in a sauce pan and let it boil, in low heat, for 15 minutes. Add the chilli and cinnamon. Take off the heat and add the heavy cream. Mix well.
Top the cake with the caramel, saving 2 spoons of the caramel. Sprinkle the almonds and the saved caramel over them.