Strawberries & cream cake

A refreshing baked treat filled with guilt-free goodies

MAKES 1 Preheat oven to 180°C. Lightly spray a 20cm round cake tin with oil and line base with baking paper. Combine 6 individual fresh dates (pitted and chopped) and 1 tbsp boiling water in a medium microwave-safe bowl. Cover and microwave on High 1 min. Mash dates with fork. Process 3 medium coarsely chopped bananas, 3 medium eggs, 2 tsp vanilla essence, 2 tsp baking powder, 125g 97 per cent fat-free cottage cheese and date mixture in a food processor until smooth. Transfer mixture to a large bowl. Fold through 2 cups quick oats and 165g chopped fresh strawberries until combined. Spoon mixture into prepared tin and smooth surface. Bake 45 mins or until a skewer inserted into centre comes out clean. Cool cake in tin 5 mins before turning onto a wire rack to cool. Meanwhile, place 85g fresh chopped strawberries, 1 tsp white sugar and 1 tbsp water in a small saucepan. Cook over medium heat about 4 mins or until strawberries are soft. Remove from heat. Set aside to cool. Spread 2 tbsp light cream cheese over top of cake and drizzle with strawberry mixture. Serve and enjoy.

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