Whole-grain rye cake with banana, figs, and rosewater

This cake combines the dense texture of Ecosem natural whole-grain rye flour, stone-ground, with the exotic aroma of rose water and turmeric. Thanks to the bananas and dried figs, the dessert is naturally sweet and rich in fiber.

Ingredients:

• 100 grams Ecosem natural whole-grain rye flour

• 200 grams banana (2 pieces)

• 120 grams eggs (2 pieces)

• 100 grams yogurt (about 5 tbsp)

• 50 ml olive oil

• 50 grams dried figs

• 30 grams crushed walnuts

• 3 tbsp rose water

• 1 tsp baking powder

• 1/2 tsp turmeric

Preparation method:

1. Fruit preparation: Cut the figs in half and break the bananas into smaller pieces.

2. Blending: Put the bananas, figs, eggs, yogurt, and olive oil in a blender. Blend until a completely homogeneous mixture is obtained.

3. Mixing: Transfer the mixture to a bowl and add the rye flour, baking powder, rose water, and turmeric. Stir well until uniform.

4. Baking: Pour the mixture into a baking dish (20 x 15 cm) lined with baking paper. Smooth the surface and sprinkle evenly with the crushed walnuts.

5. Finish: Bake on a middle rack in a preheated oven at 180°C for about 30–35 minutes. Remove the cake and let it cool completely before serving.

Enjoy!