It all started with the traditional question for someone who loves homemade cheese: "What to do with leftover whey?" A solution was found. This cake is very easy to make, and the spices can be adjusted to taste. Plus, it looks quite nice — always a bonus. A classic baked good, featuring eggs and flour, which is rare in my blog. Let's bake!
- 2 cups flour
- 3/4 cup sugar
- 1 cup of whey
- 1 egg
- 50 ml olive or another vegetable oil
- 3 tsp. high-quality cocoa powder
- 1 tsp. cinnamon
- 1 tsp. ground ginger
- pinch of nutmeg
- a pinch of ground cardamom
- 3/4 tsp. baking soda
* 1 cup = standard 250 ml cup
Beat the egg with the sugar until light and fluffy. Pour in the whey and oil. Mix thoroughly. Add the flour and baking soda, and stir well to remove any lumps. Divide the batter into two portions. Add cocoa powder to the smaller portion and the spice mix to the larger one. Mix each well.
Preheat the oven to 180-190°C. Grease a baking pan with butter. I used a classic rectangular silicone cake mold. Pour alternating layers of chocolate and spiced batter into the pan, switching 4–5 times. Bake for 45–60 minutes. Check for doneness with a wooden skewer — if it comes out clean, the cake is ready.
* 1 cup = standard 250 ml cup
Beat the egg with the sugar until light and fluffy. Pour in the whey and oil. Mix thoroughly. Add the flour and baking soda, and stir well to remove any lumps. Divide the batter into two portions. Add cocoa powder to the smaller portion and the spice mix to the larger one. Mix each well.
Preheat the oven to 180-190°C. Grease a baking pan with butter. I used a classic rectangular silicone cake mold. Pour alternating layers of chocolate and spiced batter into the pan, switching 4–5 times. Bake for 45–60 minutes. Check for doneness with a wooden skewer — if it comes out clean, the cake is ready.
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