Tested Recipe Adapted from www.anncoojournal.com
3 large egg whites (about 130g or slightly more)
90g ground hazelnut
30g brown sugar
25g plain flour
60g Wholemeal flour
65g melted butter with 1/2 tsp vanilla extract
20g each dried apricots and dried cranberries – cut to smaller pieces
In a large bowl, mix ground hazelnut, brown sugar, plain flour and Wholemeal flour together and set aside.
Whisk egg whites and sugar at medium high speed till firm and smooth.
Use hand to fold one quarter of beaten egg whites to the flour mixture evenly and remaining egg White in two batches.
Lastly add in melted butter in two batches and mix well with a rubber spatula follow by the dried apricots and dried cranberries.
Pour mixture into a 7 inch (lined) round cake pan and sprinkle more dried apricots and dried cranberries over it.
Bake at preheated oven 170C for about 30-35 minutes or until skewer inserted comes out clean. Leave cake to cool in pan for 15 minutes and remove to wire rack to cool down completely.