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.
13,965 24.3/5 for 30 ratings
Last modified on: September 20th 2017
For 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
Change for:
Measures:
How long does it take?
Time required
| Preparation | Cooking | Start to finish |
|---|---|---|
| 18 min. | 50 min. | 1 hour 8 min. |
Keeping:
A few days in the fridge, covered with plastic film.At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
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.
Nutritional information
How much will it cost?
- For 1 cake : 3.85 €
Source
Home made.More recipes?
This recipe uses (among others) | Butter: You can get more informations, or check-out other recipes which use it, for example: How to prepare spinach, How to cook rice in rice-cooker, Loaf for "les filles'", Marchand de vin sauce, "BN style" chocolate-filled biscuits, ... All |
| Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Pistachio confectioner's custard, Blackcurrant liqueur, French Family Cake, Pancake batter, Tiramisu, ... All |
| Flour: You can get more informations, or check-out other recipes which use it, for example: Langoustine sabayon tart, Nantes Tourton, Cornmeal baps for Anne, Rabbit civet "à la normande", Nanou's chocolate cake, ... All |
| Rolled oats: You can check-out other recipes which use it, like for example: Oat shortbread biscuits, Moist cereal bars, Chocolate cereal bars, Canadian apple crumble, Cookies, ... All |
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2019-08-25)
Note: We'll never share your email with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Your 2 comments or questions on this recipe
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".
Post your comment or question
You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.
Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.