Whole Wheat Bundt Cake With Dried Apricots And Hazelnuts
Whole wheat flour recipes are the most requested ones from me, but at the same time they are the ones I can respond to the least. There are two reasons for this. First, I don't really enjoy whole wheat flour foods. Considering that I try many times while creating a recipe, I don't want to eat something that I don't really enjoy repeatedly.
The second reason is that I'm afraid to say it because it sounds a bit anti-science, but I will not hide my thoughts. I do not think that whole wheat flour diet is a healthy eating method. If a person needs to take fewer calories or consume fewer carbohydrates because of a health problem or because they need to lose weight, they cannot do this by consuming only whole wheat flours without changing the amount of anything they eat. The calorie difference between white flour and whole wheat flour is very small anyway. In my opinion, the main thing to do is to reduce the amount eaten.
It is necessary to eat at least five breads a day in order to obtain the vitamins that are said to have in whole wheat flour products in a value that will benefit the body through whole wheat flour products. It may be thought that I already eat bread, why don't I take fiber and vitamin B while I eat it. It is not a wrong thought, but it is not wrong to think that, like me, I am already eating bread once in a while, so why don't I eat a tastier one and enjoy while I eat it. I don't claim to be doing the best thing, but I think that instead of eating tasteless bread all the time, eating less bread and eating bread that nourishes the soul with the pleasure it gives, like a piping hot sourdough bazlama increases the enjoyment of life.
If you like the taste of whole wheat bread and food, none of these are valid for you, of course. I speak for those who, like me, do not enjoy whole wheat flour. I don't actually hate whole wheat flour either. There are some recipes with whole wheat flour that I love. Whole wheat flour pogaca and whole wheat flour pancakes are among them. Whole wheat flour pastry has an incredible flavor of its own, and whole wheat flour pancakes are not that different from the regular pancake recipe. But I find especially store bought whole wheat flour breads tasteless. Especially those with a long shelf life. The additives in them that extend the shelf life are another reason not to eat this type of bread. Even if whole wheat flour bread is to be eaten, I think it would be best to eat sourdough whole wheat flour bread made at home, which does not contain any additives and is more delicious than the store bought ones.
The only thing I didn't mention throughout the article was whole wheat flour cakes. I shared a delicious and sugar-free whole wheat flour cake recipe. Today, I have a whole wheat flour cake recipe that you can diversify by removing the dried apricots and hazelnuts and adding the ingredients you want. I will be honest. I'm not going to say that it's a magnificent cake, just as soft as a marble pound cake. Because that doesn't happen. The bulkiness that whole wheat flour gives to recipes is inevitably felt in this cake. But it's still a cake that even me, who doesn't like whole wheat flour, can eat without whining.
As I said above, you can replace apricots and hazelnuts with other ingredients. First of all, you have a chance to not use both of them at all. You don't need to make any changes for this. Instead of dried apricots, you can use raisins, chopped dried figs, grated carrots, and fresh fruits in small pieces. Walnuts, almonds and similar nuts instead of hazelnuts... Since the amount of flour can always change in all flour recipes and you have to add flour as much as the dough requires, I will not make recommendations such as double the amount of flour and divide it to pi if you use walnuts instead of hazelnuts. Whether you follow the recipe exactly or change the ingredients, adjust the amount of flour according to the consistency of the dough.
Enjoy the recipe..
- 2 eggs,
- 3/4 cup sugar,
- 3/4 cup of oil of your choice,
- 1 cup of milk,
- 2+1/4 cups whole wheat flour,
- 10 g of baking powder,
- 1 cup of soft dried apricots, chopped,
- 1 cup of coarsely chopped hazelnuts.
- Beat eggs and sugar in a deep bowl,
- Add milk and oil and whisk,
- Add the flour little by little and continue whisking,
- Add the baking powder in half of the flour,
- Add the remaining flour little by little, until you get a dough with the consistency of normal cake batter,
- Rest the dough 5 mins.,
- Add chopped apricots and hazelnuts and mix,
- Pour into a greased 21 cm cake mold,
- Bake in a preheated oven at 190 C degrees until the toothpick test comes out clean.