1,566 easy and fully explained recipes, with +66K photos and 78 videos

Oatmeal cake

Name: Oatmeal cake
Prep time: 18 min
Cook time: 50 min
Total time: 1 h 8 min
Yield: 1 cake
Cuisine: French
Ingredients: 100 g rolled oats; 150 g flour; 200 g caster sugar; 4 eggs; 250 g butter; 1 pinch salt

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.

122 K 2× 4.1/5 (49 reviews)

1 hour 8 min. difficulté

Easy

3.85 €

1 cake

6 Ingredients

Last modified on: September 20^th 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

Times for this recipe

Preparation: 20 min.

Cooking: 50 min.

All in all: 1 hour 8 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end 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.

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.

Stage 3 - ⌛ 3 min.

Use a whisk to mix the oats into 150 g flour and 200 g caster sugar.

Stage 4 - ⌛ 3 min.

Put into a food-processor bowl, then add 4 eggs, 250 g butter and 1 pinch salt.

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.

Bake for about 40 minutes.

Check if the cake is cooked after 30 minutes.

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.

Keeping: A few days in the fridge, covered with plastic film.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	50 RDI=20 %	380 RDI=40 %	240 RDI=40 %	3,870 RDI=190 %	16,200 RDI: 190 %
Per 100 g	6 RDI=2 %	40 RDI=4 %	30 RDI=4 %	430 RDI=20 %	1,800 RDI: 20 %

Possible allergens in this recipe: Gluten, egg, milk

How much will it cost?

For 1 cake : 3.85 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

Other recipes you may also like

Choux pastry (pâte à choux)

Choux pastry is used for making profiteroles, eclairs and other small pastries.

February 13^th 2022561 K4.5 1 hour 4 min.

Tatin apples with mascarpone cream

Small pieces of apple cooked "tatin" style (caramelized in a pan) with a light mascarpone cream.

November 20^th 2011197 K4.3 1 hour 3 min.

Chorba

Chorba is a spicy meat and vegetable soup, typical of the Maghreb. This is my own personal version.

May 4^th 2012164 K5 2 hours 8 min.

Lemon Confectioner's Custard

This recipe is for a confectioner's custard with a difference: it's a little less sweet than the classic confectioner's custard (crème pâtissière, or french pastry cream) and has double lemon flavour, using both zest and juice, for plenty of tangy lemon taste. It's the perfect filling for lemon tarts, of course, but also verrines, profiteroles, eclairs, etc.

May 9^th 2018226 K4.4 25 min.

Winegrowers' sausage casserole

This sausage casserole is a simple mix of vegetables with smoked sausage, but the cooking liquid in this case is dry white wine (and hence the name). The casserole is cooked long and slow in the oven with a lid. This allows all the flavours of the vegetables, wine and sausage to mingle harmoniously.

March 19^th 201878 K 2 hours 40 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

The 2 comments already posted on this recipe

Hello Daniela,
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".
jh october 5^th 201718:45 2
Bonjour! Thanks for your delicios and detailed recepies. I wonder if this cake don't need any baking powder?
Daniela october 5^th 201716:25 1

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.