The Chocolate Almond Cake recipe is one I like to meddle around with because I think it’s offers some leeway for slipping in some wholesome ingredients. It calls for 125 grams of ground almonds which is coarse enough to be substituted with something like wheatgerm, bran, or ground oatmeal. In this version that I made, I used a blend of almond meal (70g), wheatgerm (30g) and corn meal (25g). The addition of melted chocolate adds decadence to the cake that helps to mask those healthier flavours enough to pass the taste buds of my young gourmands – G2 gave this cake a thumbs-up.
Here’s a close-up shot of the texture – which I thought was very acceptable. There is a slight gritty crunch to the cake on day one that more discerning tasters might notice. This is due to the cornmeal. It goes away by the next day after the cornmeal has absorbed some moisture from the cake so if you’re worried it won’t pass, you can keep the cake overnight before you serve it.
- 125g dark chocolate, melted
- 125g butter, softened
- 1/2 tsp bicarb soda
- 75g organic plain flour
- 160g icing sugar
- 3 eggs
- 70g ground almonds
- 30g wheatgerm
- 25g cornmeal
- 60ml milk
- Preheat oven to 180C. Prepare a bundt cake pan.
- Combine all ingredients into a mixing bowl and beat on medium speed until the mixture has changed colour.
- Pour into prepared pan and bake for 45 minutes or until the knife comes out clean.
Health benefits of wheatgerm
Wheatgerm provides good nutritional benefits because it contains:
- B vitamins, such as folate, vitamin B1 (thiamin) and vitamin B6 which are important for the heart, to make proper mood chemicals for our brain, and are critical for cardiovascular health.
- lots of fiber which is necessary for good blood sugar balance, cholesterol control, and intestinal health.
- phytosterols which are actually steroid compounds similar to cholesterol. These phytosterols can lower unhealthy cholesterol and promote a healthy heart.
- omega-3 fatty acids which can help lower cholesterol, lower inflammation, and support a healthy nervous system (lowering anxiety levels and improving mood).
- minerals, including iron, zinc, magnesium, calcium, selenium and manganese, that our body needs to repair itself and run the chemical reactions that keep us healthy.
- vitamin E which is an antioxidant that can protect cell membranes, brain cells, and cholesterol molecules from free radical damage. Free radical damage greatly contributes to plaque build-up in the arteries, called atherosclerosis. Vitamin E can help stop that process. Vitamin E is also important for good liver detoxification, immune function, and blood glucose control in both healthy and diabetic individuals.
Wheatgerm is also a good source of iron and protein (30%), and it’s on the list for boosting brain power.
It will be interesting to substitute the entire almond quantity with wheatgerm and see if I can get away with it…