John Myers
Ingredients for 1 servings:
- 200 g sugar, brown or white
- 250 g wheat flour
- 250 g muesli
- 100 g almond(s) or nuts, ground
- 4 large eggs
- 2 tbsp oil (sunflower oil)
- 200 g margarine, room temperature
- 1 packet of baking powder
- n. B. Milk, approx. 100 ml, possibly also soy milk
- 1 carrot(s), grated, optional
- possibly powdered sugar or icing
- possibly fruits, of your choice, fresh or dried
- Fat, for the shape
Instructions
Working time approx. 35 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 25 minutes
A great muesli cake recipe that is easy to adapt and quick to prepare
Whisk margarine, eggs, oil, and sugar until light and creamy. Fold in the muesli and ground almonds or nuts. Combine the flour and baking powder and stir in the milk. Stir in just enough milk to make a creamy, thick batter. Pour the batter into a greased pan, smooth it out, and bake on the second rack from the bottom in a preheated oven (180°C top/bottom heat) for about 50 minutes (use your oven’s experience and do the toothpick test). After baking, let it cool slightly in the pan. Once cooled, you can dust it with powdered sugar or cover it with a glaze of your choice. It also tastes great if you add grated carrot to the batter, or even fresh or dried fruit pieces. There are many other variations, depending on your taste and the season. Cake pans for baking: It’s up to you. I always use two loaf pans and fill them halfway up. But you can also use a wreath pan.
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