Mugwort Cake

Name: Mugwort Cake
Total time: 6 min
Yield: 213 g
Ingredients: Seoul Milk Low Fat 10 ml; Salt 3 g; Stevia as Sugar Substitute 15 g; Gluten-Free Almond Powder (Flour Substitute) 35 g; Mugwort Powder 5 g; Fresh Egg 110 개; Allulose 10 g; Thick Pure Plain Yogurt 20 ml; Mugwort Powder 5 g

Cook 6 min Difficulty EASY 414 kcal

#Mugwort Cake #Korean Dessert #Spring Seasonal Dish #Home Baking #Mugwort Baking #Cake Recipe #Healthy Dessert #Flour Cake #Oven Recipe #Not Sweet Cake

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Ingredients

Main ingredients

Seoul Milk Low Fat 10 ml
Salt 3 g
Stevia as Sugar Substitute 15 g
Gluten-Free Almond Powder (Flour Substitute) 35 g
Mugwort Powder 5 g
Fresh Egg 2 개

Seasonings/Sauce

Allulose 10 g
Thick Pure Plain Yogurt 20 ml
Mugwort Powder 5 g

Nutrition summary

Carbohydrates 30.52 g 27%

Protein 24.3 g 21%

Fat 26.58 g 52%

Serving size 213g

Cooking steps

1

Clean the mugwort thoroughly and remove excess water.
2

Mix the flour, sugar, and baking powder in a bowl.
3

Add eggs, milk, and cooking oil, and mix well with a whisk.
4

Finely chop the mugwort and add it to the batter, mixing evenly.
5

Pour the batter into a baking pan and flatten it out.
6

Bake in a preheated oven at 180°C (356°F) for 25-30 minutes.
7

Let it cool, then cut into bite-sized pieces.

Mugwort Cake

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