Whole wheat flour cake

Here is a simple recipe for a whole wheat flour cake you can try.

Ingredients

• 200 g of whole wheat flour
• 100 g of brown sugar (or another sweetener of your choice)
• 3 eggs
• 100 ml of seed oil (or olive oil for a more rustic version)
• 1 sachet of baking powder
• A pinch of salt
• Flavoring of choice (e.g., vanilla, lemon zest, cinnamon)

Preparation

1. Preheat the oven to 180 °C.
2. In a bowl, mix the whole wheat flour with the baking powder and a pinch of salt.
3. In another bowl, beat the eggs with the sugar until you have a light and fluffy mixture.
4. Add the oil and the chosen flavoring (for example, vanilla extract or grated lemon zest) to the egg and sugar mixture, continuing to mix.
5. Gradually incorporate the mixture of whole wheat flour, baking powder, and salt into the wet mixture, mixing gently to avoid lumps.
6. Pour the batter into a cake tin previously greased and floured or lined with baking paper.
7. Bake for about 30-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
8. Let the cake cool before unmolding.
9. If desired, you can dust the surface of the cake with powdered sugar or serve with seasonal fresh fruit.

An interesting fact about whole wheat flour cakes is that they originate from peasant traditions, where there was an effort to use whole products both for their greater nutritional contribution and for the ease of availability compared to refined flours. Today, whole wheat flour is appreciated not only for its nutritional benefits but also for the rustic flavor and texture it imparts to baked goods.