Just in time for Easter or just to celebrate the new Spring season, this simple “yellow” cake is light and moist and makes for a lovely dessert! You can “dress it up” with lots of fresh berries, or other fresh diced fruit or just serve it simply with a little drizzle of my homemade Chocolate Fudge Sauce. Either way, I have given it the Cuisinicity touch and made it healthier than the conventional ones out there–lower in sugar, higher in fiber, healthy monounsaturated fats–and of course I kept it SCRUMPTIOUS!
- Dry Ingredients:
- 1 cup whole white wheat flour
- 1 cup semolina flour
- 1/2 cup almond flour
- 1 1/2 Tsp baking powder
- "Wet" Ingredients:
- 3 large eggs organic, cage-free
- 2/3 cup sugar
- 2 tsp rhum or pure vanilla extract
- 1/2 cup organic expeller pressed canola oil
- 2/3 cup skim milk organic
Preheat the one 350 F, grease and flour a bundt baking pan.
Place all the "wet ingredients" except the milk in the bowl of an electric mixer and beat well until smooth.
Add all the dry ingredients and beat well again, then pour the milk slowly into the batter as you continue to beat it.
Pour the batter into the prepared bundt baking pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.