Apricot and Hazelnut Bran Cake

“From Diabetes Australia The Ultimate Diabetes Cookbook in response to a request for diabetic friendly recipes with nuts. Times are estimated.”
READY IN:
1hr
SERVES:
8-10
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

  • cooking spray (for cake tin)
  • 1 cup low-fat milk
  • 1 cup all-bran cereal
  • 34 cup wholemeal self-rising flour
  • 2 tablespoons brown sugar
  • 1 cup dried peaches (chopped)
  • 1 cup dried apricot (chopped)
  • 2 tablespoons hazelnuts (crushed)
  • 1 teaspoon bicarbonate of soda

Directions

  1. Preheat oven to 180 degree Celsius.
  2. Spray loaf tin or square cake tin with oil and line with baking paper.
  3. Combine the milk and all bran in a mixing bowl and soak for 5 to 10 minutes.
  4. Add the flour, brown sugar, dried fruits, hazelnuts and bicarbonate of soda and mix well.
  5. Pour mix into prepared tin and bake for 40 to 45 minutes.

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