Cooking-ez.com

1,561 easy and fully explained recipes, with +66K photos and 78 videos

Oatmeal cake

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.
121 K 2× 4.1/5 (49 reviews)
Grade this recipe:
duree1 hour 8 min. difficultéEasy prix3.85 € pour combien1 cake ingredients6 Ingredients
Keywords:
Last modified on: September 20th 2017
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama Video
For 1 cake, you will need:
Change these quantities to make:
Change measures:
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.
Oatmeal cake : Stage 1
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.
Oatmeal cake : Stage 2
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.
Oatmeal cake : Stage 3
Use a whisk to mix the oats into 150 g flour and 200 g caster sugar.
Stage 4 - ⌛ 3 min.
Oatmeal cake : Stage 4
Put into a food-processor bowl, then add 4 eggs, 250 g butter and 1 pinch salt.
Stage 5 - ⌛ 5 min.
Oatmeal cake : Stage 5
Mix well.
Stage 6
Oatmeal cake : Stage 6
Stop beating once the mixture appears smooth and evenly mixed.
Stage 7 - ⌛ 2 min.
Oatmeal cake : Stage 7
Put the mixture into a loaf tin or mould.
Stage 8 - ⌛ 40 min.
Oatmeal cake : Stage 8
Bake for about 40 minutes.

Check if the cake is cooked after 30 minutes.
Stage 9
Oatmeal cake : 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 recipe50 RDI=20 %380 RDI=40 %240 RDI=40 %3,870 RDI=190 %16,200 RDI: 190 %
Per 100 g6 RDI=2 %40 RDI=4 %30 RDI=4 %430 RDI=20 %1,800 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
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)
Butter
Butter

Like these other recipes: Madeleines, Oatmeal and chocolate shortbread, Cornouaillaise salad, Brussels-Bombay salad, Pistachio shortbread biscuits, ... See them all 493

Caster sugar
Caster sugar

Like these other recipes: Gâteau Basque , Clafoutis "Marie-Antoinette", Apple Strudel, Mulled apple juice, Stewed apricots, ... See them all 375

Flour
Flour

Like these other recipes: "Moelleux" cake batter, Croustipatates, Foie gras fingers, Fish in a sesame crust, Pink Reims biscuits, ... See them all 212

Rolled oats
Rolled oats

Like these other recipes: Cranachan, Canadian apple crumble, Chocolate cereal bars, Granola, Soft apple cookies, ... See them all 15

Other recipes you may also like
Poached eggs
Poached eggs
Poached eggs are cooked, without the shell, in barely simmering (nearly boiling) water. White should be firm and yolk soft, that's the difficulty. This recipe teaches you how to succeed with three important points.
January 8th 2013334 K5 2 hours 40 min.
Cherry clafoutis
Cherry clafoutis
A clafoutis batter and cherries lightly cooked in sugar and Kirsch, then de-stoned. The clafoutis is baked in the oven.
June 19th 2011151 K4.3 1 hour 20 min.
Mushrooms on toast, French style
Mushrooms on toast, French style
This is a French version of mushrooms on toast! The mushrooms are simmered in cream then served on a slice of fried buttered bread.
April 6th 2017240 K3.8 2 hours 5 min.
Quick prawn curry
Quick prawn curry
A very quick way to prepare a creamy prawn curry with lime and spring onion.
August 12th 2015145 K5 35 min.
Chicken breasts in a potato crust
Chicken breasts in a potato crust
In this recipe, instant mashed potato powder is used to give an original crusty coating to the chicken breasts. These are fried and served with peas.
August 26th 2012149 K4.8 1 hour 3 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2026-03-22)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
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 5th 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 5th 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.
I am not a leaving thing
Note: We'll never share your e-mail address 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.

Back to top of page