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.Plus: More Dessert Recipes and Tips

Bobby Flay
July 2001

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Credit: © John Kernick

Recipe Summary

Yield:
9
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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