Treat yourself to a slice of this delicious Bundt cake …Get the kettle on!
Fruit and Nut Bundt Cake with Strawberry Sauce
For the cake:
200 g oats flour (sieved)
80g of quick oats
½ cup or 142g of Greek yoghurt
270ml of milk of choice
40g coconut oil
170g of apple sauce
50g of Streamline Strawberry Jam
50g of chopped pecans
50g chopped almonds
30g golden raisins
30g regular raisins
30g chopped dates
1 tsp of baking powder
Pinch of salt
For the sauce:
80g of Streamline Strawberry Jam
80g of Greek yoghurt
You will also need a Bundt cake tin
Pre-heat oven to 180c
Add oats, oat flour, baking powder, pinch of salt, nuts and the fruit to a mixing bowl. Mix well.
In another bowl, add the wet ingredients (jam, egg, apple sauce and yoghurt). Whisk to combine.
Combine the wet ingredients with the dry ingredients and set aside.
Oil a Bundt cake tin and pour in the batter.
Bake the cake for 25-30 min or until a cocktail stick or skewer comes out clean.
Let the cake cool down completely.
Add the ingredients for the strawberry sauce to a blender and blend until smooth.
Pour over the cake and enjoy!