Peanut wheat cake

This blog is written by Dr. Vibhusha Jambhekar (nutrition consultant).

For a long time I wanted to try some healthy baking recipes. I have no expertise of baking but, I am a nutritionist AND a foodie. So i thought it's time to combine both and try out some simple yet tasty food options.

So here's my version of peanut wheat cake:

The highlights of this recipe are it contains NO maida, NO sugar and NO artificial essence.
I have used 50% wheat flour and 50% peanut flour. So to make peanut flour, simple roast the peanuts, cool them and grind them to a coarse flour. The sweetness comes from dates and stevia (This is a natural sweetener. In addition to adding sweetness to food and being natural, it contains certain factors which help control your sugar levels!). I have used saffron instead of using any artificial essence.

1 1/4 cup wheat flour
1 1/4 cup peanut flour
4 eggs
saffron soaked in milk
1 cup milk
100 g homemade butter
1 cup dates roughly chopped
Stevia to taste
1 tsp baking powder

Beat the eggs to make them fluffy. While beating them add the chopped dates. Mix all the flours, and baking powder. Slowly add the flour to the egg mixture and stir to ensure there are no lumps.

Pre heat the oven to 180 degrees. Grease the cake tin with some butter and sprinkle some flour on to it and keep aside.

Warm the milk and add the butter, stevia and and saffron to it. Mix this with the egg and flour mixture.

Bake at 180 degrees for 20-30 minutes.