Sugar-Free Dates & Poppy Seed Bundt Cake
A naturally sweetened bundt cake — jaggery (or stevia/sweetos) is the only sweetener, and dates blitzed with water add the rich caramel undertone. Pista meal and poppy seeds give a luxurious, halwa-like aroma.
Per serving
Ingredients
- 150 g (1 1/4 cups)Whole wheat flour
- 20 g (2 tbsp)Poppy seeds
- 20 g (2 tbsp)Pista meal
- 90 g (3/4 cup)Jaggery powder (or stevia / sweetos)
- 100 ml (1/2 cup)Oil
- 200 ml (1 cup)Water
- 8-10Dates, pitted
- 1 1/2 tspBaking powder
- 1/2 tspBaking soda
- 1/4 tspSalt
- 1 tspVanilla
- 1 tspExtra poppy seeds (to dust tin)
- 2 tbspExtra pista slices and chopped nuts (to dust tin)
Method
- 1
Soak the dates in the warm water for 10 minutes, then blend to a smooth puree with the soaking water.
- 2
Sieve together wheat flour, poppy seeds, pista meal, baking powder, baking soda and salt.
- 3
In a separate bowl whisk together the date puree, jaggery powder, oil and vanilla until the jaggery dissolves.
- 4
Fold the dry into the wet in 3 additions just until no streaks remain. Do not over-mix.
- 5
Grease a bundt tin and sprinkle the inside with extra poppy seeds and chopped nuts so they cling — these will form the decorative crust when unmoulded.
- 6
Pour the batter into the bundt tin and tap once on the counter.
- 7
Bake in a preheated 170°C oven for 35 to 40 minutes until a skewer comes out clean. Cool in the tin 10 minutes, then invert onto a rack. Cool fully before slicing.