As my grandmother would say: "sèl ste Fit?" (what is this Fit). Fit is simply the abbreviation for Fitness, it indicates lighter and more nutritious desserts that give energy but are still taste good, suitable for those who practice sports. Today's recipe was made in collaboration with my friend Anna, she has a very nice Instagram page called Stories of a House, check it out! Several times I have already baked in her new beautiful kitchen. Her boyfriend commissioned her a Fit cake for breakfast, so after some research on the web we created a simple recipe, without being too much pretensious and very tasty (it's good I assure you, the boyfriend approved and we too had byte).
The wholemeal flour walnut fit cake is therefore without refined sugar and without butter, we added walnuts for a little kick of energy, chocolate chips (strictly dark because they’re fit) and orange zest for taste. Compared to white flour, wholemeal flour reduces the absorption of fats and cholesterol and increases the sense of fullness which is what we want to avoid eating 6 slices in a row.
If you too are super fit like Anna's boyfriend, avoid the powdered sugar as a final decoration, I put it on mine because I'm a lova (greedy) from Romagna, it’s in my blood.
Happy baking!
Recipe
Preparation time 20 minutes
Baking time 45 minutes
Servings 18-20 cm Ø cake tin
Ingredients
3 eggs
100 gr of brown sugar
130 gr of wholemeal flour
80 gr of shelled walnuts
1/2 bag of baking powder
60 gr of olive oil
80 gr of skimmed milk
Zest of 1 orange
Dark chocolate chips q.s.
Method
1. In the mixer, chop the walnuts with 1/4 of the brown sugar, proceed in small pulses to avoid letting out the natural oils of the walnuts. Keep aside
2. With the electric whisk or the stand mixer, whip the eggs and the remaining part of the sugar until a frothy mixture is obtained, add the oil and the milk while continuing to mix
3. Combine sifted flour and baking powder, mixing well with a spatula. Then pour in the walnuts and the chocolate chips and mix again, lastly incorporate the orange zest
4. Pour the batter into the tin lined with baking paper and bake in a static oven at 180 ° for about 45 minutes, let it cool completely
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