This rich, velvety pound cake reimagines classic American indulgence with South Asian ingredients and wellness-friendly adaptations. It’s built on a base of cream cheese and olive oil for luscious moisture, sweetened with a blend of coconut sugar and jaggery for caramel depth, and accented with a jaggery glaze that’s slow-cooked for smoky sweetness.
Dense yet tender, it offers a gorgeous crumb that holds its shape beautifully when sliced. Perfect for gatherings, wellness-focused dessert tables, or special moments with chai or spiced milk. The recipe is designed with balance in mind — from heart-healthy fats to lower glycemic sweeteners — without losing its buttery soul.
🧈 INGREDIENTS:
For the Pound Cake:
- 1½ cups olive oil or ghee (room temperature)
- 200g cream cheese (softened)
- 1½ cups coconut sugar
- ½ cup grated jaggery (optional, enhances caramel tones)
- 6 large eggs (room temperature)
- 2 tsp vanilla extract
- 2½ cups spelt or whole wheat pastry flour
- 1 tsp baking powder
- ¼ tsp salt
- Zest of 1 orange (optional, adds brightness)
For the Jaggery Glaze:
- ½ cup grated jaggery or jaggery powder
- ¼ cup coconut milk or almond milk
- 1 tsp ghee
- Pinch of sea salt
- Optional: pinch of cardamom or cinnamon
👩🍳 INSTRUCTIONS:
Step 1: Prep the Pan
- Preheat oven to 160°C (325°F).
- Grease and flour a 9-inch bundt pan or loaf tin.
Step 2: Cream the Base
- In a large mixing bowl, beat olive oil and softened cream cheese until smooth.
- Add coconut sugar and grated jaggery gradually. Beat until light and fluffy.
- Mix in eggs one at a time, beating well after each addition.
- Stir in vanilla extract and orange zest.
Step 3: Dry Ingredients
- Sift flour, baking powder, and salt into a bowl.
- Gradually fold dry ingredients into the wet mixture using a spatula. Do not overmix.
Step 4: Bake
- Pour batter into prepared pan and smooth the surface.
- Bake for 1 hour to 1 hour 15 minutes, or until a skewer inserted comes out clean.
- Let cool in the pan for 10–15 minutes, then unmold onto a wire rack and cool completely.
Step 5: Make the Glaze
- In a saucepan, combine jaggery, coconut milk, ghee, and salt.
- Bring to a gentle boil, reduce to simmer and stir continuously for 5–7 minutes until thick and glossy.
- Add cardamom or cinnamon if desired.
- Let cool for 5 minutes before drizzling.
Step 6: Assemble
- Pour warm glaze over cooled cake, allowing it to cascade down the sides.
- Garnish with chopped pistachios, saffron strands, or rose petals for visual and aromatic flair.
🌿 FUNCTIONAL FLAVOR NOTES:
- Jaggery: Rich in minerals and antioxidants — traditional digestive and blood purifying aid.
- Cream cheese & olive oil: Combine for a creamy mouthfeel while supporting skin health and heart function.
- Coconut sugar: Offers a lower glycemic index and caramel undertone.
- Spelt flour: Fiber-rich, easier to digest than refined wheat.
🍵 Serving Ideas:
- Slice and serve with saffron chai, rose-infused milk, or cinnamon coffee.
- Makes excellent tea cakes, festive gifts, or brunch centerpiece.
- Store covered for up to 3 days or freeze slices wrapped individually.