Good day everyone! It has been such a busy schedule for me for the past few months, but nevertheless I have not forgot this little space of mine. Today I am eager to share with you this wonderful recipe that I have tried and loved it very much.
I have modified the recipe for a healthier version which brings out a chewy texture and tasty bites, by substituting whole meal flour instead of all-purpose flour, muscovado sugar instead or white sugar and added some chia seeds. Not forgetting the sour cream in this recipe that makes the cake moist, a good compliment with the whole meal flour.
1.5 cups Wholemeal Flour
½ cup Muscovodo Sugar (I have reduced the sugar to suit my tastebud, you may use up to ¾ - 1 cup if you prefer sweeter taste)
100g Sour Cream (I used Tatua Brand)
3 large eggs
½ cup unsalted butter, softened
1/4 tsp Salt
1/8 tsp Baking Soda
1 tsp Vanilla Extract
1 tbsp Chia Seeds (I used Organic Chia Seeds)