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Date and Walnut Cake

Ingredients

• 220g soft dates I use these dates
• 320ml milk of choice
• 1 tsp vanilla
• 1 tsp tahini
• 2 tbsp maple syrup
• 4 tbsp neutral oil
• 100 g oat flour
• 50 g almond flower
• 2 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp salt
• 40g walnuts roughly chopped
• Date Tahini Drizzle:
• 2 tbsp tahini
• 1 tsp date syrup

Directions

Preheat oven to 180C/160C fan/350F.
Pour the milk in a saucepan and heat until it starts to bubble, take off the heat before it starts to boil.
Add the dates to a heat-proof bowl and pour over the hot milk. Leave to soak for 30 minutes.
Add the date & milk mixture to a blender/food processor and blend into a smooth paste.
Pour into a bowl along with the tahini and oil. Mix to combine.
Add the oat flour, baking powder, cinnamon and salt. Mix until you have a smooth batter.
Transfer into a 8x8 square cake tin lined with parchment paper and sprinkle the chopped walnuts on top.
Bake for 40-45 minutes or until a clean skewer inserted in the middle comes out clean.
Allow to cool completely before slicing. Mix the drizzle ingredients in a small bowl and drizzle over the cake before serving.