Fruit and Nut Bundt Cake with Strawberry Sauce

Treat yourself to a slice of this delicious Bundt cake …Get the kettle on!

For the cake:

200 g oats flour (sieved)

80g of quick oats

½ cup or 142g of Greek yoghurt

270ml of milk of choice

2 eggs

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!