A delicious Nordic inspired oaty loaf cake packed with berries
Yesterday I reviewed the excellent Nordic Bakery Cookbook and promised to share a recipe, so here you are.
I loved this bake, the addition of the berries makes it not too sweet and the oats lower the glycemic load and add texture. Serve as it is for tea, or with whipped cream or custard for a pudding.
I made it with cranberries and blackcurrants that I found in the freezer. Incidentally I learnt yesterday not to give cranberries to anyone taking warfarin, they stop it working properly.
Oatbake with Berries
- 100 g rolled (porridge oats)
- 300 ml hot milk
- 100 g unsalted butter (softened at room temperature)
- 60 g caster sugar
- 50 ml runny honey
- 1 tsp vanilla extract
- 1 egg (lightly beaten)
- 1 tsp baking powder
- 120 g plain flour
- 150 g blueberries
- 150 g raspberries
- Icing sugar for dusting
- Preheat the oven to 180C/Gas 4
- Put the oats and hot milk in a mixing bowl and set aside for a few minutes to allow the oats to absorb most of the milk and to cool down slightly.
- Put the butter and sugar in a separate bowl and cream with a wooden spoon or hand held electric whisk until pale and fluffy. Stir in the honey and vanilla extract. Gradually add the egg, a little at a time, beating well after each addition.
- Sift the baking powder and flour together, then fold into the butter mixture. Drain any remaining liquid from the oats, then stir into the mixing bowl.
- Pour the mixture into the prepared loaf tin and sprinkle the blueberries and raspberries evenly on top.
- Bake in the preheated oven for 50 – 60 minutes, until a skewer inserted into the centre comes out clean. Leave to rest in the tin for 10 minutes before turning out onto a wire rack to cool. Dust with a little icing sugar before serving.
If you have any questions with any of the recipes in the book, you can go and ask them on the Nordic Bakery Cookbook facebook page.
Come back tomorrow for a chance to win a copy of this fantastic book.