Pistachio date cake
Cuts into 10 slices
Easy
Prep:
Cook:
plus cooling
For an afternoon pick-me-up, try baking this loaf cake – it's lighter than a standard fruitcake. If you don’t have pistachio milk, use whatever milk you have
Skip to ingredients
Units:
- 15 medjool datesstoned (about 360g prepared weight)
- 300ml pistachio milk(or use any milk)
- 135g oat flour(see tip)
- 1 tbsp cocoa powder
- 1 tsp baking powder
- 70g shelled pistachiosroughly chopped
- 70g chocolate chips
Nutrition: Per serving (10)
- kcal266
- fat8g
- saturates2g
- carbs41g
- sugars28g
- fibre5g
- protein5g
- salt0.15g
Method
step 1
Heat the oven to 180C/160C fan/gas mark 4 and line a 450g loaf tin with baking parchment (see tip). Blitz the dates and milk together in a blender until a paste forms. Scrape the paste into a bowl, and mix with the oat flour, cocoa powder, baking powder, 50g of the chopped pistachios and 50g of the chocolate chips.
step 2
Scrape the mixture into the tin and smooth the surface using a spatula. Sprinkle over the remaining pistachios and chocolate, then bake for 35 mins until the top feels firm. Leave to cool completely in the tin before slicing. Once completely cool, will keep frozen for up to a month. Defrost fully before serving at room temperature.
