CookEat Recipe
Cherry, Pear and Oat Cake Bites
Golden oat and almond cake squares with pitted cherries, diced pear and vanilla. Makes sixteen bites, two per serving.
Method
Steps
Step 1
Allow 30 minutes preparation including a 15-minute oat soak, 35–40 minutes baking and 40 minutes cooling. Heat the oven to 180°C conventional / 160°C fan. Line a 20 cm square metal tin, at least 5 cm deep. Stir the 60 g quick-cooking rolled oats into the 100 ml milk and soak for 15 minutes.
Step 2
Pit the cherries, weigh 100 g and halve them. Peel and core the pear, weigh 180 g and dice into 1 cm pieces; blot both fruits dry. Finely grind 30 g almonds and roughly chop 20 g. Melt the butter gently and let it become lukewarm.
Step 3
Whisk the butter with the sugar, then beat in the 150 g egg weighed without shells and the vanilla extract. Stir in the soaked oats with all their milk. Mix flour, baking powder and ground almonds, then fold into the wet mixture.
Step 4
Fold in the cherries, pear and chopped almonds. Spread the batter evenly in the tin, about 3 cm deep. Bake for 35–40 minutes until the middle springs back and a skewer through cake beside the fruit shows no raw batter.
Step 5
If needed, continue baking in 5-minute intervals and shield the top loosely with foil. Cool for 20 minutes in the tin and 20 minutes on a rack after lifting out. Cut into sixteen equal squares; two make a serving.
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