1,541 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

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.

116 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

Surprise bread

This recipe is for a large surprise bread so you can make six layers (48 small sandwiches if you divide each layer in 8), with three different flavours: smoked salmon/lime, smoked ham/butter, mayonnaise/chicken.

December 27^th 2020722 K 84.5 6 hours 25 min.

Feta and spinach brik pie

In this recipe, a feta and cream filling is sandwiched between layers of spinach and wrapped in brik (or filo) pastry.

December 10^th 201494 K 24.8 55 min.

Windfall apple jelly

This jelly is an excellent way to make use of all those unripe apples that have dropped off the tree. They (or rather, their juice) makes a delicious jelly with a very delicate flavour. As these apples are green and generally tart, we need to use a little more gelling agent than for a normal jelly recipe.

August 19^th 2021191 K5 60 min.

Provençal braised carrots

Chunks of carrot (different coloured varieties here), braised in a vegetable stock with herbes de Provence and served on a bed of couscous.

January 27^th 201979 K 1 hour 15 min.

Bouquet garni

Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking.

March 21^th 2017435 K3.5 15 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".
Posted by jh october 5^th 2017 at 18:45 n° 2
Bonjour! Thanks for your delicios and detailed recepies. I wonder if this cake don't need any baking powder?
Posted by Daniela october 5^th 2017 at 16:25 n° 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.