Pistachio Date Pudding Cake

Mediterranean flavors and whole grain bulgur make a healthy yet luscious dessert.  This recipe can be found on our bags of Golden Bulgur.

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Servings 6 - 8servings
Prep Time 20minutes
Cook Time 50 - 60minutes
Submitted By Sarah House for Bob's Red Mill Test Kitchen
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 6 - 8servings
Prep Time 20minutes
Cook Time 50 - 60minutes
Submitted By Sarah House for Bob's Red Mill Test Kitchen
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. In a medium saucepan, combine water, dates, honey, orange juice and orange zest. Bring to a boil, reduce heat to low and simmer until dates are tender, stirring occasionally, about 10 minutes.
  2. Add Bob’s Red Mill Light Bulgur and salt, cover and cook until tender, about 20 minutes. Remove from heat and let cool, uncovered, for 10 minutes, stirring often.
  3. Meanwhile, preheat the oven to 350°F. Butter an 8-inch square baking dish.
  4. Whisk yolks, milk and cardamom until combined. Mix in bulgur and pistachios.
  5. Whip egg whites to stiff peaks. Fold the whites into the bulgur mixture then transfer the mix to the prepared baking dish.
  6. Bake until puffed and golden brown, about 30 – 40 minutes. Garnish with cream, honey and salted pistachios, if desired.
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