CookEat Recipe
Honey and Almond Oat Cake Bites
Soft vanilla and almond cake squares with finely milled oats and a light honey glaze. Makes sixteen small bites, two per serving.
Method
Steps
Step 1
Allow 25 minutes preparation including soaking, 35–40 minutes baking and 40 minutes cooling. Heat the oven to 175°C conventional / 155°C fan. Line a 20 cm square metal tin, at least 5 cm deep. Use softened butter, liquid vanilla extract and egg weighed without shells.
Step 2
Grind the 60 g plain rolled oats to a coarse flour. Stir them into 80 ml milk and leave for 15 minutes to soften. Grind 30 g almonds finely and reserve 20 g flaked almonds for the top.
Step 3
Beat butter and caster sugar for 3–4 minutes. Beat in the egg gradually, then add the vanilla and soaked oats with all their milk. Combine the flour, ground almonds and baking powder, and fold into the butter mixture until evenly combined.
Step 4
Spread the batter in the tin and scatter the 20 g flaked almonds over it. Bake for 35–40 minutes until risen and golden; a skewer in the centre must show no wet batter. Continue in 5-minute intervals if necessary, shielding the almonds if they darken early.
Step 5
Warm the honey with the remaining 10 ml milk until fluid, without boiling, and brush it over the hot cake. Cool in the tin for 20 minutes, then lift onto a rack for another 20 minutes before cutting into sixteen squares. Serve two bites per person.
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