Tuesday, March 5, 2019

Blood orange upside down egg less cake - no sugar cake

It is still quite cold this side of the planet, snow on the ground with the promise of more. With all that cold, I wanted to bake a warm spicy cake for our wedding anniversary. Both S and I are not big frosting fans, and with Aish, at school, we really do not indulge in desserts as much as we used to. I wanted to make a simple no-sugar cake. I love the idea of dates in the cake, it adds moisture and mild sweetness, so if you have a keen sweet tooth, you will need to add some sugar to this.

This recipe is adapted from here. I incorporated some spices and made it a blood orange upside down cake. I also added a warm syrup to go with the cake, adding some sweetness and spiciness to the cake.

I'm doing a food photography and styling workshop in Bengaluru, India this May - click here for details. 


  • 2 cups dates 
  • 1 cup warm milk
  • 3/4 cup olive oil
  • 1/4 cup yogurt
  • 2 cup of wheat flour (atta)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • pinch of salt
  • 3/4 cup milk
  • 1/2 cup walnuts (optional)
  • 1 tsp clove powder
  • 1 tsp cinnamon powder
  • 4 tbsp chopped fresh ginger (optional)
  • 2 tbsp brown sugar 
  • 2tbsp butter 
For the syrup 
  • 2 cups blood orange juice
  • 4tbsp (juice) of ginger
  • 5-6 tbsp brown sugar
Instructions : 

  • Blend dates to a fine paste in a blender
  • Add olive oil and curd and incorporate them together in a stand mixer or a hand mixer, make sure the mixture is well combined. 
  • Mix together wheat flour, baking powder, and baking soda, dry spices.
  • Mix them all together, fold and cut with a light hand.
  • Add ginger and walnuts and fold again.
  • Melt the butter and pour on the surface of the cake tin, sprinkle brown sugar
  • Arrange blood orange slices. 
  • Pour cake batter.
  • Bake at 180C or 356F for 45 minutes 

For syrup

Boil and reduce 

Serve hot with the syrup poured on it. 

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