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.
Details
- Serves 10
- 13 Ingredients
- 10 Minutes Prep
- 35 Minutes Cook
- Medium
Nutrition per serve
- Energy 825kJ
- Protein 4g
- Fat (total) 6g
- - Saturated Fat 1g
- Carbohydrate (total) 30g
- - Sugar 19g
- Fibre 105g
- Sodium 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.
Dietitian Notes / Recipe Tips
This cake may be lower in saturated fat and higher in dietary fibre than your average cake but remember it is still a treat food – save for special occasions and enjoy as per serving size.
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Provider Acknowledgement
Recipe and image kindly provided by Sanitarium Health & Wellbeing Company
