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Almond-Poppy Seed Cake

Ingredients:

1½ cups plant-based milk
11 oz dates
1½ tsp almond extract
1¼ cups rolled oats
¾ cup dry millet
2½ tbsp poppy seeds
2 tsp baking powder
1 tbsp lemon zest
½ cup chopped almonds
2 tbsp unsalted cashews
½ cup lemon juice
additional nuts

Method

To make the cake, preheat the oven to 325°F. Line a standard 9 × 5-inch loaf pan with parchment paper (or use a silicone baking pan).

Place the plant milk, 8 oz of dates, and almond extract in a small bowl, and set aside (so the dates can soften).

Grind the dry oats and millet together into flour in your blender, and place into a mixing bowl. Add to this the poppy seeds and baking powder, and mix with a fork.

Pour the soaked date mixture into your blender, and process until smooth. Pour into the bowl of dry ingredients, along with the lemon zest and nuts (if using), and stir just until all of the dry ingredients have been incorporated.

Pour the batter into the loaf pan and bake for 55 to 60 minutes uncovered, until the cake is evenly browned with some cracks on the top, and a toothpick inserted into the center comes out clean. Let stand for 15 minutes before removing from the pan to cool further on a cutting board. (The cake will rise during baking then fall a bit during cooling.) Cool for another 20 to 30 minutes before slicing.

Meanwhile, if you choose to make the frosting, place the remaining 3 oz of dates, cashews, and lemon juice in a blender with ¼ cup water, and set aside for 15 to 20 minutes (so that the dates and nuts can soften). Then blend until very smooth, and frost just before serving.

To add a bit of flair, grind some nuts on top of the frosted cake using a rotary cheese grater.
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