Soak the pitted dates in warm water for 15-20 minutes minimum, especially if they are on the drier side. You don’t want to break your blender.

Warm up the milk and add it together with the dates to a blender to create the sweet base for this delicious cake. The mixture should be smooth, on the more watery side.

Cook down almost all of the strawberries and cane sugar on low heat with a splash of water. I used fresh, but you could go for frozen ones as well. Set the jam aside to cool. The remaining 3-4 “pretty” strawberries are going to be used for decoration.

In a bowl, mix in the wet ingredients: tahini, pistachio cream, eggs, vanilla extract and the date base. If you are not a fan of the tahini flavor, you can switch it with another nut butter of your choice. The pistachio cream I used was from dm, a 25% pistachio cream with a bit of cane sugar. If you use the 100% pistachio cream, the cake might be a bit less sweet, so consider adding some honey or maple syrup.

Add the dry ingredients: oat flour, baking powder, baking soda, almost all of the chopped pistachios and a pinch of salt. The remaining little bit of pistachios is, again, for aesthetic purposes later.

Top with 2/3 of the raspberry jam (if you don’t want frosting, just mix all of it in) and give it a swirl to create a more “sophisticated” appearance.

Bake in a preheated oven for about 30-35 minutes at 180°C (356°F). Check after 30 minutes with a toothpick, if it comes out dry, don’t wait any longer.

If you want frosting, let the cake cool down completely (the longer, the better). You can use greek yogurt + the rest of the strawberry jam. If the yogurt is too runny to spread, you can strain the mixed frosting in the fridge for about an hour (a fine strainer works just fine).

Decorate with some strawberries + pistachios and impress all your friends (or just yourself, duh).