Instructions

1. Preheat the oven or air fryer to 180°C.
2. Peel the mandarins and remove any pips. Place the flesh in a blender.
3. Add the eggs, honey, oil and sugar, then blend until smooth.
4. Add the oats and blitz again briefly.
5. In a bowl, combine the flour, baking powder and cinnamon.
6. Pour in the wet mixture and stir together, then fold in the grated carrot.
7. Add the pistachios and dates and mix gently.
8. Divide the batter between mini bundt moulds.
9. Bake for 15–20 minutes, until golden and cooked through.
10. Leave the cakes to cool in the moulds for about 5 minutes, then transfer to a wire rack.
11. Serve as they are, or top with mascarpone or ricotta mixed with a little orange blossom honey. Finish with chopped pistachios if you like.