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.
1 hour 8 min.
Easy
3 cakes
6 IngredientsLast modified on: September 20th 2017
For 3 cakes, you will need:
- 1
1 lb + 10.4 oz rolled oats - 2
1 lb + 8.7 oz flour - 3
1 lb + 5.1 oz caster sugar - 4
12 eggs - 5
1 lb + 11.3 oz butter - 6
3 pinches salt
Change measures:
Times for this recipe
Preparation: 20 min.
Cooking: 50 min.
All in all: 1 hour 8 min.
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 1 lb + 10.4 oz 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 1 lb + 10.4 oz 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 4 - 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.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 160 RDI=60 % | 1,140 RDI=110 % | 710 RDI=110 % | 11,610 RDI=580 % | 48,610 RDI: 580 % |
| Per 100 g | 6 RDI=2 % | 40 RDI=4 % | 30 RDI=4 % | 430 RDI=20 % | 1,800 RDI: 20 % |
| Per cake | 50 RDI=20 % | 380 RDI=40 % | 240 RDI=40 % | 3,870 RDI=190 % | 16,200 RDI: 190 % |
How much will it cost?
- For 3 cakes : 11.55 €
- Per cake : 3.85 €
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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)
Butter
Like these other recipes: Fraisier (French strawberry cake), Nonettes, Crêpes Suzette, Foie gras fingers, Spinach and hard-boiled egg gratin, ... See them all 468
Caster sugar
Like these other recipes: Ramekins with almonds, apples and lemon, Norman flambéed apples, Old style brioche, Toffee apple upside-down cake, Croissant dough apples, ... See them all 361
Flour
Like these other recipes: Pretzels, Pistachio madeleines, Viennese Shortbread, Chocolate mug cake, Chocolate madeleines, ... See them all 201
Rolled oats
Like these other recipes: Canadian apple crumble, Oat financiers for Louise, Oat shortbread biscuits, Granola, Apple and whisky crumble, ... See them all 14
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The 2 comments already posted 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".