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    You are in: Home / Australian / Apricot and Hazelnut Bran Cake Recipe
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    Apricot and Hazelnut Bran Cake

    Apricot and Hazelnut Bran Cake. Photo by Tea Jenny

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    I'mPat's Note:

    From Diabetes Australia The Ultimate Diabetes Cookbook in response to a request for diabetic friendly recipes with nuts. Times are estimated.

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    Serves: 8-10



    Units: US | Metric

    • cooking spray (for cake tin)
    • 1 cup low-fat milk
    • 1 cup all-bran cereal
    • 3/4 cup wholemeal self-rising flour
    • 2 tablespoons brown sugar
    • 1 cup dried peaches (chopped)
    • 1 cup dried apricot (chopped)
    • 2 tablespoons hazelnuts (crushed)
    • 1 teaspoon bicarbonate of soda


    1. 1
      Preheat oven to 180 degree Celsius.
    2. 2
      Spray loaf tin or square cake tin with oil and line with baking paper.
    3. 3
      Combine the milk and all bran in a mixing bowl and soak for 5 to 10 minutes.
    4. 4
      Add the flour, brown sugar, dried fruits, hazelnuts and bicarbonate of soda and mix well.
    5. 5
      Pour mix into prepared tin and bake for 40 to 45 minutes.

    Ratings & Reviews:

    • on November 09, 2010


      This is so good, it reminded me when my mum used to make a bran loaf it was a bit different from this one, hers had raisins. I think apricots and peaches have a lower GI than raisins so they are much better for us diabetics. I did think there was a lot of fruit in it and the next time I will just add one cup of fruit but it was very good. I love fruit cake of any kind and it's nice to know now I am diabetic I can still have this. The girls at work will love this so so nice. Thank you for posting. made for diabetic month November 2010

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    • on August 01, 2010


      Great loaf with or without butter. This will go into the school lunches really well and as it makes a decent size I may well freeze half. I used chopped almonds instead of the hazels and fruit medley and loved the result - any loaf/cake with cereal is my sort of thing so Pat - many thanks.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Apricot and Hazelnut Bran Cake

    Serving Size: 1 (60 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 144.5
    Calories from Fat 19
    Total Fat 2.1 g
    Saturated Fat 0.3 g
    Cholesterol 1.5 mg
    Sodium 193.3 mg
    Total Carbohydrate 33.0 g
    Dietary Fiber 3.5 g
    Sugars 14.8 g
    Protein 3.5 g

    The following items or measurements are not included:

    wholemeal self-rising flour

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