Sticky date and oat cake© A sensational way to celebrate a special event or birthday. Enjoy this rich sticky date and oat cake which has less saturated fat and more dietary fibre than your average cake. Dessert Print this recipe Details Number of ingredients: Serves 10 Number of ingredients: 13 IngredientsTo prep: 10 Minutes PrepTo cook: 35 Minutes CookDifficulty: Medium Nutrition per servingEnergy : 825kJProtein: 4gFat (total) : 6g- Saturated Fat: 1gCarbohydrate (total): 30g- Sugar: 19gFibre: 105gSodium: 325mg Ingredients 2 cups pitted dates, chopped 1/2 cup water 1 teaspoon bicarbonate of soda 60g reduced fat margarine 1/3 cup brown sugar 2 eggs 1 cup wholemeal self-raising flour 1/2 cup self-raising flour 1/2 cup rolled oats 1/2 cup soy or dairy milk Syrup 2/3 cup water 1/2 tablespoon cornflour 1/3 cup brown sugar 2 tablespoons 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 45-50 minutes. 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.
