Oat Cake with Warm Mixed-Berry Compote
- SERVINGS: 9
A staple of the Scottish diet, rolled oats add a pleasant nutty flavor to cakes, biscuits, cookies and other simple desserts. For a lovely, dense and moist texture, use regular rolled oats rather than the instant or quick-cooking kind.
- 1 cup rolled oats
- 1 1/4 cups boiling water
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon salt
- 1 stick (4 ounces) unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- Clotted cream, for serving
- Warm Mixed-Berry Compote
- Preheat the oven to 350°. Butter and flour a 9-inch-square cake pan. In a heatproof bowl, soak the oats in the boiling water for 20 minutes. Drain well.
- In a medium bowl, sift the flour with the baking soda, cinnamon, nutmeg and salt. In a large bowl, using a handheld electric mixer, beat the butter until creamy. Add the brown and granulated sugars and beat until light and fluffy. Beat in the eggs, 1 at a time, then beat in the vanilla. Add the soaked oats and beat at medium speed just until combined. At low speed, beat in the dry ingredients.
- Scrape the batter into the prepared pan and bake the cake in the middle of the oven for 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes. Turn the cake out onto a wire rack, then invert it and let cool completely.
- Cut the cake into squares and serve with the Warm Mixed-Berry Compote and clotted cream.
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Congratulations to Mei Lin, winner of Top Chef Season 12.