CookEat Recipe
Orange, Plum and Oat Cake Bites
Small squares of vanilla oat cake carry pieces of orange and plum. A short oat soak and a measured amount of fruit keep the crumb tender enough to slice.
Method
Steps
Step 1
Allow 30 minutes preparation including a 10-minute oat soak, 35–40 minutes baking and 45 minutes cooling. Heat a conventional oven to 175°C. Line a 23 cm square metal tin, 5 cm deep, with baking paper.
Step 2
Stir 50 g fine rolled oats into all 100 ml milk and leave for 10 minutes. Peel the oranges and remove white pith and seeds; weigh 150 g flesh after draining loose juice. Stone the plums and weigh 150 g flesh. Cut both fruits into 1 cm pieces.
Step 3
Cream softened unsalted butter and caster sugar for 3 minutes until pale; do not try to whisk butter to an egg-like ribbon. Gradually beat in the 150 g egg weighed without shells, then the vanilla extract.
Step 4
Mix flour with baking powder. Fold it into the butter mixture in two additions with the soaked oats and their milk between them. Gently fold in half of each prepared fruit.
Step 5
Spread evenly in the tin below two-thirds of its height. Distribute the remaining fruit on the surface, pressing lightly into the batter.
Step 6
Bake for 35–40 minutes until the centre springs back gently and a skewer inserted between fruit pieces comes out with no wet batter. Extend in 5-minute intervals if the centre is still wet.
Step 7
Cool in the tin for 15 minutes, lift onto a rack and leave at least 30 minutes more. Cut into 16 squares. Refrigerate leftovers within 2 hours and use within 2 days.
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