Oatmeal cake
This cake has the distinctive and delicious flavour of old-fashioned rolled oats, also known as oatmeal.
In the basic cake recipe, part of the flour is replaced with oats, which have been toasted, then blended.
In the basic cake recipe, part of the flour is replaced with oats, which have been toasted, then blended.
Last modified on: September 20th 2017
Keywords for this recipe:CakeOatsOatmealToastedFor 1 cake, you will need:
- 1
100 g rolled oats - 2
150 g flour - 3
200 g caster sugar - 4
4 eggs - 5
250 g butter - 6
1 pinch salt - Total weight: 900 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 18 min. | 50 min. | 1 hour 8 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 10 min.
Preheat the oven to 390°F (200°C).
Spread 100 g rolled oats in a thin, even layer over a sheet of cooking parchment laid on a baking sheet.
Toast in the oven for 10 minutes.
Spread 100 g rolled oats in a thin, even layer over a sheet of cooking parchment laid on a baking sheet.
Toast in the oven for 10 minutes.
Stage 2 - 5 min.
At the end of this time (do watch for the colour and don't let them get too brown), take them out of the oven and leave to cool.
When cold, blend the toasted oats to a floury consistency.
When cold, blend the toasted oats to a floury consistency.
Stage 3 - 3 min.
Stage 5 - 5 min.
Mix well.
Stage 6
Stop beating once the mixture appears smooth and evenly mixed.
Stage 7 - 2 min.
Put the mixture into a loaf tin or mould.
Stage 8 - 40 min.
Stage 9
Leave to cool on a wire rack before eating.
Remarks
If, like Louise, you really like the flavour of oats, you can increase the weight and take off the same weight of flour.
For an even more rustic flavour, use brown cane sugar.
For an even more rustic flavour, use brown cane sugar.
Keeping
A few days in the fridge, covered with plastic film.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 3,870 Kcal or 16,203 Kj | 54 gr | 379 gr | 238 gr |
| 194 % | 21 % | 36 % | 36 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 430 Kcal or 1,800 Kj | 6 gr | 42 gr | 26 gr |
| 22 % | 2 % | 4 % | 4 % |
| Per cake | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 3,870 Kcal or 16,203 Kj | 54 gr | 379 gr | 238 gr |
| 194 % | 21 % | 36 % | 36 % |
How much will it cost?
Source
Home made.
This recipe uses (among others)
 | Butter: You can get more informations, or check-out other recipes which use it, for example: Artichoke hearts forestier , Noisette butter, Cocotte eggs with Comté, Caramelized apple and walnut cake, Icelandic-style fish and vegetable pie, ... All |
 | Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Hazelnut and orange cake, Kouign-amann, Nachos, Santiago Cake, Apple and almond gratin, ... All |
 | Flour: You can get more informations, or check-out other recipes which use it, for example: Milk rolls, Financier batter, Bonnevaux apple tart, Caribbean upside-down cake, Pistachio "Financiers", ... All |
 | Rolled oats: You can check-out other recipes which use it, like for example: Granola, Oat shortbread biscuits, Cranachan, Canadian apple crumble, Tyrolean apple crumble, ... All |
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No, baking powder is not needed for this recipe (this is the magic of quatre-quarts style cakes).
But you can add some if you want, this will probably make the cake a bit more "light".