Add powdered sugar and beat again. Add eggs one by one, and beat until well blended.
Now, grind the almonds and dried apricots in a mixer with 2 tsp. sugar
Add this mixture to the beaten egg mixture and blend nicely with the electric hand blender.
Deseed and Soften the dates with your hands. If you are using the hard ones then you need to soak them in 2-3tsp milk overnight. The softer ones can be instantly used. Mash the dates with your fingers as much you can.
Add sesame seeds and mashed Dates blend again till mixed well.
In a separate bowl, sieve together u2013whole-wheat flour, baking powder and baking soda.
Add this to the wet mix and mix very softly with a silicon spatula or wooden spatula.
Pour the mixture in the muffin tray and rest in a loaf mould. The loaf mould youu2019ll need is of the size: 16 cm * 7 cm.
Bake the muffins @ 160 degrees Celsius for 20-25 minutes or till done.
Keep the loaf mould/ pan in the fridge till then. If you have a big oven and you have space to bake both together then you may bake both together. I have a 42 ltrs. Oven and I can just bake 12 muffin trays at once, so I keep the rest in fridge till then. Once the Muffins are done, reset the timer for another 30 -35 minutes and bake the loaf at the same temp. but loaf may take more time to cook till the center.
Serve hot with a cup of Tea or Milk. Cool the rest and store in an air tight container.
This cake is an excellent tiffin snack too. This cake can stay out in winters for about 2 days and in the refrigerator for 7-9 days.
This recipe makes 12 muffins and one small loaf.
Happy baking and healthy eating!!
Recipe Notes
Make this soft and super healthy Loaf and give a kick start to your Day!