1. Preheat the oven to 350 degrees F. Coat a bundt cake pan withnonstick spray and sprinkle with sesame seeds if desired.
2. Cut the dates open with a small knife and remove the pits. Chopthem and mix with the walnuts and 2 tablespoons of all purposeflour. Set aside.
3. In a medium sized bowl whisk 2 cups of flour with baking powderand salt. Set aside.
4. In a large bowl, beat the eggs with sugar for 5 minutes until foamy and light in color. Add in the milk, oil and tahini. Mix again for a minute so all is combined. Add in the cinnamon and mix again for a minute.
5. Add the flour mixture to the wet ingredients and mix on low until allis well incorporated. Make sure not to overmix.
6. Fold in the date and walnut mix into the cake batter using a spatula.
7. Transfer the cake batter into the pan. Bake for 45 to 50 minutesuntil a toothpick inserted in the cake comes out clean.
8. Let the cake cool completely before inverting it onto a serving plate.
Notes
Leftovers: Store the leftovers in an airtight container and keep at room temperature for a day or in the fridge for up to one week.
Freeze: Wrap each cake slice individually and freeze for up to 3 months.
Gluten free: Use 1:1 gluten free flour.
Nuts: Leave out the walnuts or use other nuts such as hazelnuts or almonds.
*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.
