Instructions

1. Preheat the oven or air fryer to 180°C.
2. In a mixing bowl, combine the ricotta, Greek yoghurt and egg until smooth.
3. Stir in the oats, chia or poppy seeds, date syrup and lemon zest.
4. Fold in the chopped dates until evenly distributed.
5. Divide the mixture between two small silicone cake moulds.
6. Bake for about 15 minutes, or until set and lightly golden on top.
7. Leave to cool for a few minutes before removing from the moulds.
8. Serve warm or cold, either on their own or with a spoonful of Greek yoghurt mixed with a little date syrup.
9. Store in an airtight container in the refrigerator for up to 3 days. The cakes can be enjoyed cold or gently warmed before serving.