Ingredients
Cake
- 2 cups pitted dates, chopped
- ½ cup water
- 1 tsp bicarbonate of soda
- 60g reduced fat margarine
- ⅓ cup brown sugar
- 2 eggs
- 1 cup wholemeal self-raising flour
- ½ cup self-raising flour
- ½ cup rolled oats
- ½ cup soy or dairy milk
Syrup
- ⅔ cup water
- 2 tsp cornflour
- ⅓ cup brown sugar
- 2 tbs reduced fat margarine
Method
- Pre-heat oven to 170°C. Line a 20cm round cake tin with baking paper. Place dates and water in a medium saucepan and bring to the boil. Remove from heat and add bicarbonate of soda. Leave to cool for 5 minutes then puree until smooth.
- Place margarine and sugar in a mixing bowl and beat until light and fluffy. Add eggs one at a time, beating well after each addition. Fold in date mixture, flours, oats and milk and pour into a prepared tin.
- Bake for 40-45 minutes.
- To make syrup, mix together cornflour and a small amount of water to form a paste. Gradually add remaining water and place in a saucepan. Add brown sugar and bring to the boil. Reduce heat and cook for 1-2 minutes. Whisk in margarine. Serve cake with syrup and ice cream.