This cupcake was delicious!!! No need for a mixer or blender (I love it!!!). I adapted to revenue to yield just one form of English cake because my husband hates nuts and I had the hard task of eating the whole cake!
So you already know, it’s a small cake (the shape used is 10cm x 24cm – measurement of the internal space). If you want a bigger cake, just double all the ingredients. It is also worth remembering that the measuring cup used is 240 ml.
- First mix the dry ingredients, which are:
- 1 cup brown sugar;
- 2/3 cup whole wheat flour;
- 1/2 cup of regular wheat flour (if you only use whole wheat flour it will be harder and drier, but if you want, that’s fine).
- 1 very shallow tablespoon of baking powder;
- 1/2 cup of finely chopped or crushed walnuts.
Now mix in another bowl:
- 2 eggs, lightly beaten (with a fork or wire whisk);
- 1/2 cup warm milk (more cold than hot);
- 1/2 cup melted unsalted butter or margarine.
Preheat the oven to 180ºC for 10 minutes. Add the dry and liquid ingredients and mix well. Place in a greased and floured pan and bake. Oven time can vary greatly depending on the brand of your equipment. Mine took 45 minutes, but the ideal is to do the toothpick test. After 30 minutes you can open the oven and test by inserting a toothpick into the center of the cake, if it comes out clean, it’s ready. Wait for it to cool and unmold.
* If you want to use culinary sweetener suitable for ovens and stoves, the amount is the same as sugar.
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