So I was bored this afternoon and decided to do something with rolled oats. I’ve been trying to incorporate oats into my diet for so long. I know that eating it as a cake with butter isn’t the right idea. But it’s a start. I’m figuring out a way to do a savory cake with oats, curd, vegetables and spices.Hopefully, it will be on the blog soon.
It’s just the basic sponge cake recipe, I just substituted half the flour for oats.
Oats and raisin cake Makes 12 slices
You will be needing
– 100gms plain flour
– 100gms oats, dry roasted till slightly brown and powdered
– 200gms sugar, powdered
– 200gms butter, softened
– 2 eggs, separated
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1 tsp vanilla extract
– A handful of raisins or sultanas
– A handful of the dry roasted oats to stir in and sprinkle over the top
– Butter and line a baking tin with parchment paper.
– Preheat oven to 180 degrees Celsius.
– Sift the plain flour, baking powder, baking soda thrice to make it airy. Keep aside.
– Cream the sugar, butter and egg yolks, till it becomes pale yellow and creamy. Add the vanilla extract.
– Using clean and dry bowl and beater, whip the egg whites till stiff peaks are formed.
– Add the sifted dry ingredients and oatmeal flour to the wet creamy batter. Do not beat. Fold till combined.
– Drop in the raisins and half of the toasted oats and fold in the egg whites carefully.
– Transfer the cake batter to the prepared cake tin. Sprinkle the top with the remaining toasted oats.
-Bake in a 180°C oven for 20-25 minutes, or until a skewer inserted into the middle of the cake comes clean.