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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
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For 1 cake, you will need:
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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 €

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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
Butter

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Caster sugar
Caster sugar

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Flour
Flour

Like these other recipes: Béarnaise sauce, Aperitif rolls, Sauce Normande (for fish), Provençal colombier for Pentecost, Two-olive ciabatta, ... See them all 212

Rolled oats
Rolled oats

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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

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