CookEat Recipe
Orange and Honey Oat Cake
Orange and lemon flesh with their juice hydrate rolled oats in this dense honey cake. The quick-cooking flakes rest in the fruit mixture, then flour is folded in and the batter is baked in a broad tin.
Method
Steps
Step 1
Wash the fruit first; quantities refer to prepared edible weights. Peel the orange, remove white pith and seeds, and chop the flesh finely, keeping its juice. Peel the lemon, remove white pith and seeds, and chop the flesh finely, keeping its juice.
Step 2
Use 180 g dry quick-cooking rolled oats; whole grains and steel-cut oats need a different method.
Step 3
Set the oven to 175°C, conventional heat. Line the base and sides of a 23 cm square metal cake tin, at least 5 cm deep, with baking parchment.
Step 4
Melt 60 g butter gently, cool to lukewarm and whisk with 150 g brown sugar. Gradually beat in 100 g beaten egg, weighed without shell. Mix in 2 tbsp honey.
Step 5
Fold in 250 g orange, 120 g lemon, 180 g quick-cooking rolled oats. Let the oats absorb moisture for 10 minutes.
Step 6
Combine 180 g all purpose flour. Fold into the fruit mixture until no dry flour remains.
Step 7
Spread the batter evenly in the prepared tin. Bake 40-50 minutes. Bake until set throughout, with no raw batter on a skewer; the centre must also reach at least 74°C. Cover with foil if the surface darkens first.
Step 8
Rest in the tin for 30 minutes before cutting into 8 portions. Serve warm from the tin, or lift out only when the bake holds together.
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