Cinnamon Roll Date Cake

All the flavour of a cinnamon roll in an easy sheet cake: a soft date paste cake with a buttery cinnamon swirl and a drizzle of date syrup.

Prep: 15 min · Bake: 30–35 min · Makes: 16 pieces (20 × 20 cm tin)

Ingredients

Cake

• 300 g (1 cup) NUTEGO Date Paste 100%
• 165 g (½ cup) NUTEGO Date Syrup 100%
• 150 g (3 large) eggs
• 90 g (1 cup) oat flour
• 55 g (¼ cup) mild olive oil
• 5 ml (1 tsp) vanilla extract
• 4 g (1 tsp) baking powder
• 3 g (½ tsp) sea salt
• 2.5 g (1 tsp) ground cinnamon
• 2.5 g (½ tsp) baking soda

Cinnamon swirl

• 60 g (3 tbsp) NUTEGO Date Syrup 100%, plus extra for drizzling
• 42 g (3 tbsp) butter, melted
• 5 g (2 tsp) ground cinnamon

Method

1. Preheat the oven to 175 °C (fan 160 °C) and line a 20 × 20 cm tin with baking paper.
2. Blend date paste, date syrup, eggs, olive oil and vanilla until smooth.
3. Stir in oat flour, baking powder, baking soda, salt and cinnamon and pour into the tin.
4. Mix the swirl ingredients, drop spoonfuls onto the batter and swirl through with a knife.
5. Bake for 30–35 minutes. Drizzle with a little date syrup while still warm.