Nut and Pepita Cakes
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
6
- For the cakes
- ½ oz Wheat bran
- ¾ cup all-purpose flour
- ¼ cup light brown sugar
- ½ Tbsp Baking powder
- 2 small eggs
- 1 Tbsp honey
- ⅛ cup sunflower oil
- ⅜ cup 2% milk
- vanilla extract
- ½ cup chopped Walnut
- 2 Tbsps Pumpkin seed
- For the icing
- 2 tsps Instant Coffee powder
- 1 Tbsp boiling water
- 1 cup powdered sugar
- To decorate
- Walnut
Preparation steps
1.
For the cakes: heat the oven to 180°C (160° fan) 350°F gas 4. Grease 6 bun tins.
2.
Put all the dry ingredients, except the walnuts and pumpkin seeds into a mixing bowl and stir to combine.
3.
Whisk together the eggs, honey, oil, milk and vanilla until blended. Stir into the dry ingredients until just combined. Stir in the walnuts and pumpkin seeds.
4.
Spoon into the paper cases and bake for 15-20 minutes until risen and golden. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
5.
For the icing: put the coffee and boiling water in a bowl and stir to dissolve Sift in the icing sugar and beat until smooth.
6.
Spoon onto the cakes and leave to set. Decorate with walnut halves.
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