CookEat Recipe
Oat and Maple Honey Cake
A dense oat cake sweetened with maple syrup and honey. The quick-cooking flakes absorb cream before baking; rest the cake in its shallow tin so the warm portions can hold together.
Method
Steps
Step 1
Use 250 g dry quick-cooking rolled oats; whole grains and steel-cut oats need a different method.
Step 2
Set the oven to 170°C, conventional heat. Line the base and sides of a 20 cm square metal cake tin, at least 5 cm deep, with baking parchment.
Step 3
Cream 90 g butter (softened) with 60 g brown sugar for 2-3 minutes. Gradually beat in 180 g beaten egg, weighed without shell. Mix in 2 tbsp maple syrup, 1 tbsp honey, 180 ml cream. Measure the cream liquid, unwhipped.
Step 4
Fold in 250 g quick-cooking rolled oats. Let the oats absorb moisture for 10 minutes.
Step 5
Combine 100 g all purpose flour. Fold into the wet mixture until no dry flour remains.
Step 6
Spread the batter evenly in the prepared tin. Bake 35-45 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 7
Rest in the tin for 30 minutes before cutting into 4 portions. Serve warm from the tin, or lift out only when the bake holds together.
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