Oat Spiced Cake

This cake will ease you into the festivities, and is nothing like i've eaten before. With a crunchy top and a soft bottom.


This recipe is from 'Rebar' cook book by Audrey Alsterberg & Wanda Urbanowicz. The ingredients are measured in cups.

Equipment:

2 Mixing bowls

9" Spring Tin

1 Saucepan

Electric Whisk


Ingredients for Cake:

2 Cups Oats

125g Unsalted Butter softened

1 Cup of Brown Sugar

360ml of Boiling Water

1/2 Cup of Plain Flour

1 tsp of Baking Powder

1tsp Cinnamon

1tsp Allspice (It is quite hard to get hold of, so we used a mixed spice of ginger, nutmeg etc.)

Pinch of Salt


Topping:

1 Cup of Brown Sugar

50g Unsalted Butter

1/2 Cup of Double Cream

2 Cups of Desiccated Coconut

1 & 1/2 Cups of Roasted Cashews



Method:

  1. Preheat your oven to 170c and lightly grease your tin.

  2. In a bowl combine the oats, butter, sugar and boiling water and mix together. Set this bowl aside.

  3. In a separate bowl combine the flour, baking powder, spices and salt.

  4. Add the dry mix to the wet mix and fold them together gently.

  5. Pour the batter into your cake tin and pop in the oven for 25-30mins.

  6. To make the topping, toast the coconut until lightly golden.

  7. Combine all of the topping ingredients in a saucepan and heat the mixture until the butter melts and it's well blended.

  8. Pour this mixture over the baked cake whilst it's still in it's tin.

  9. Pop the tin under the grill for a couple of minutes until the topping turns golden brown. Keep a close eye on it as it will caramelise very quickly.

  10. Leave to cool and serve. Great with a bit of cream.





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