- 100 g Oats
- 190 g Plain flour
- 1 tsp Baking powder
- 1 tsp Bicarbonate of soda
- A pinch of sea salt
- 1 tsp Mixed spice
- 1 tsp Vanilla extract
- 180 ml Buttermilk
- 2 Large eggs
- 110 g Margarine
- 120 g Light muscovado sugar
- 150 g Pitted dates chopped
- 50 g Pecan nuts roughly chopped
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Pre-heat the oven to 160 degrees then grease and line a 2lb loaf tin with baking parchment,
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Place all the ingredients (apart from the dates, pecans & 2tbsp of the flour) into a large mixing bowl or in the bowl of a food mixer/food processor and mix together until well combined,
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Combine the dates and pecans with the 2tbsp of flour in a small mixing bowl as this will prevent the fruit and nuts from sinking in the cake,
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Stir and fold the date and nut mixture into the loose cake batter then pour the mixture into the lined loaf tin,
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Bake in the oven for 60 minutes or until a knife inserted into the cake comes out clean.
This cakes makes the perfect breakfast on the go. It is delicious sliced and topped with butter. Even better if enjoyed with a banana smoothie!