INGREDIENTS:
- Whole-grain Flour Mix
- 3 medium eggs (around 55 g x 3)
- 125 g butter
- 125 ml milk
For best results, we advise making sure that all the ingredients are at room temperature.
PREPARATION:
Break the eggs into a bowl, and beat them together with the softened butter, mixing well for around 1 minute. Slowly pour in the Whole-grain Cake Mix, add the milk, and mix for 5 minutes until you have a soft mixture with no lumps. Grease and flour a round springform cake tin (preferably 24/26cm in diameter), pour the mixture into the centre of the tin, and level it with a spoon. Cook at 180°C for 40-50 minutes, taking care not to open the oven until the end of the cooking time. Once the time has elapsed, to check that the cake is ready, pierce it in the centre with a toothpick and if it comes out clean and dry, the cake is done. Let the cake cool down; sprinkle with icing sugar. This whole-grain cake is delicious with a chantilly, chocolate spread or fruit jam filling.
