Oats, Dates & Pistachio Cake
- 2 cups (160g) of Quaker® Quick Cook oats, ground into powder
- 2 teaspoons of baking powder
- ¼ teaspoons of baking soda
- ¼ teaspoons of salt
Wet ingredients:
- ¾ cup of yoghurt drink (natural flavour)
- ¼ cup of vegetable or coconut oil
- ¼ cup of brown sugar (may add more to taste)
- 2 eggs - 1 teaspoon of vanilla extract
- ½ teaspoons of ground cardamom
- 150–200g of date paste/filling
For garnish:
- 10–11 pieces of pitted and halved dates
- Crushed pistachio or pecans (optional)
1. Preheat the oven to 175°C (350°F). Line a round 9-inch springform pan with parchment paper and grease the sides.
2. In a medium bowl, whisk the dry ingredients and set them aside.
3. In another medium bowl, whisk all the wet ingredients until combined. Then, add the dry ingredients and stir until well combined.
4. Scoop out half of the cake mixture into the prepared pan. Then, flatten the date paste with your finger a little at a time (you might need to oil your fingers) and place it over the cake layer leaving a ½-inch border from the outer edge. Repeat until you get an even layer of date paste, spoon the remaining cake mixture and lightly spread it on top with the back of a spatula to cover the bottom layer.