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Sticky date oat cake

Serves: 12
Prep: 20
Cook: 50

    Need a treat? Fluffy, moist and full of flavour, this is a new take on a traditional favourite - the perfect dessert for a night in with family and friends!


    • 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
    • ⅔ cup water
    • 2 tsp cornflour
    • ⅓ cup brown sugar
    • 2 tbs reduced fat margarine


    1. 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.
    2. 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.
    3. Bake for 40-45 minutes.
    4. 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.


    • Dates are a great source of dietary fibre.

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