Absolutely amazing oat cake with fruit
When my mum was focused on baking cakes for an important occasion, she usually failed. But whenever she casually prepared a cake for Sunday dessert, it was wonderful. Unfortunately, it is similar with me. Usually, festive baked goods are far from perfection, but everyday cakes taste and look fantastic. Can somebody solve this mystery?
This time the cake I prepared in 15 minutes was so delicious that I regret I prepared only a small baking tray of the oat cake with fruit. I won't make the same mistake twice. Even the ingredients for this dish had to be changed. I didn't have enough flour, so I sloppily ground some oats and I used the leftover fruit from the fridge. It was a zero waste cake.
Ingredients (20-cm cake tin)
180g of flour
110g of rolled oats
150g of butter
150g of brown sugar
1 teaspoon of baking powder
1 teaspoon of vanilla essence
2 tablespoons of chopped almonds
150g of fruit (raspberries, blueberries, currants)
1 tablespoon of potato flour
1 tablespoon of sugar
1 teaspoon of cinnamon