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 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.
