Reduced sugar blueberry bundt cake recipe | TASTE

Ingredients

• For the cake:
• 100 g oat flour
• 100 g almond flour
• 135 g rice flour
• 1 t ground cinnamon
• 2 t ground cardamon
• 2 t ground ginger
• 1 t salt
• 10 Woolworths fresh Medjool dates, pitted and chopped
• 4 free-range eggs
• 125 g unsalted butter, at room temperature
• 250 g Woolworths smooth ricotta
• 150 g Woolworths Flavourburst blueberries
• For the glaze:
• 250 g xylitol
• 1 T water
• 1⁄2 cup cream
• 170 g salted butter