De-seed and soak the dates in little warm milk and keep aside for 30 minutes.

Add sugar, milk and oil in a mixing bowl and stir until sugar gets dissolved.

In another bowl, sieve flour with baking soda and keep aside.

Add the dates along with milk used for soaking to a blender and make smooth puree.

Add the dates puree to the first bowl with milk and sugar mixture. Mix well.

Add chopped almonds and stir.

Again sieve and add flour to the milk and sugar mixture in first bowl. Mix well using a hand blender or manually.

Line the baking pan with butter and dust it with little flour. Dust the excess flour out of the pan, this will ensure that your cake does not stick to the pan. You can also line the baking pan with baking parchment paper.

Now pour the cake mixture in the pan and slightly shake the pan to ensure even spreading of the batter.

Pre-heat the OTG for 10 minutes at 175C.

Bake for 50 minutes at 175C.

After 50 minutes insert a tooth-pick or skewer at the center of the cake. If the tooth-pick or skewer comes out clean, it means that the cake is baked well.