Whole Wheat Cake
The whole wheat cake by Spoonsparrow combines sweet cake enjoyment with healthy ingredients!
Ingredients
- 150 g Medjool dates (15 pitted Medjool dates)
- 200 g butter (room temperature) or rapeseed oil
- 1 tsp butter (for greasing the pan)
- 4 eggs
- 200 g unsweetened applesauce
- 500 g spelt flour type 1050
- 1 packet baking powder
- a pinch of salt
- 250 ml milk (3.5% fat)
Instructions
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1.
Cover dates with water and soak for 12 hours, preferably overnight.
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2.
On the next day, drain the soaking liquid and finely puree the dates.
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3.
Whisk butter until fluffy. Add eggs one at a time, whisking after each addition. Mix date puree with applesauce and fold into the butter mixture. Combine flour, baking powder, and a pinch of salt; gradually stir in milk to form a smooth batter.
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4.
Pour batter into a greased loaf pan, level the surface, and bake in a preheated oven at 180 °C (160 °C fan‑forced; gas: level 2–3) for 50–60 minutes. Remove from oven and let rest in the pan for 10 minutes. Transfer to a wire rack and cool completely. Tip: decorate the cake with melted dark chocolate and chopped pistachios.
