Healthy high-fibre date and almond loaf cake recipe

• portioner: 10 servings
• aktiv tid: 20 minutes
• total tid: 1 hour 25 minutes

Ingredienser

80g almond

300g pitted Medjool dates

250ml oat milk

3 large eggs, at room temperature

50.00 ml light olive oil

1 tsp bicarb soda

Finely grated zest of 1 orange

180g rolled oats

1/2 tsp ground cinnamon

2 tsp brown sugar

Plain Greek-style yoghurt and date molasses, to serve (optional, see recipe notes)

Instruktioner

Step 1

Preheat oven to 180°C/160°C fan-forced. Grease a 10.5cm x 22cm (base) loaf pan and line with baking paper, with 2cm paper overhanging on each long side.

Step 2

Place the whole almonds on a baking tray and roast in the oven for 10 minutes, or until toasted. Set aside and, when cool enough to handle, roughly chop.

Step 3

Place the dates, milk, eggs, oil, bicarb and zest in a blender and whiz until smooth. Add oats and chopped toasted almonds and whiz for 8-10 seconds (you want to keep some texture) until just combined. Pour into prepared pan. Toss extra chopped almonds in a small bowl with the cinnamon and sugar, then sprinkle over the batter.

Step 4

Bake for 55-60 minutes, until golden and a skewer inserted in centre comes out clean. Set aside to cool in pan for 10 minutes before using paper to lift loaf out of pan and onto a wire rack to finish cooling.

Step 5

Serve warm or at room temperature, sliced, with a dollop of yoghurt and a drizzle of date molasses, if using.