Instructions

1. First, make the strawberry jam. Put the strawberries, date syrup and vanilla extract into a small saucepan. Bring to the boil, then reduce the heat and simmer until thickened to a soft, spreadable consistency. It doesn’t need to set like traditional jam. Set aside to cool.
2. Preheat the oven or air fryer to 180°C. Line a medium baking tin with baking parchment, or prepare two small silicone baking moulds suitable for the air fryer.
3. In a bowl, mix the cottage cheese, Greek yoghurt, egg and chia seeds until creamy.
4. Add the oats or polenta and 3 Tbsps of the strawberry jam. Mix well, then gently fold in the chopped strawberries.
5. Spoon the mixture into the prepared tin or moulds and spread it out evenly.
6. Bake the large cake for 25–30 minutes, or the smaller cakes for 15–20 minutes, until set and lightly golden.
7. Leave to cool slightly before serving.
8. Serve warm or chilled with the remaining strawberry jam and a spoonful of Greek yoghurt.