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Oatbake with Berries
A delicious berry loaf cake with added oats - from The Nordic Bakery Cookbook
Servings: 8 slices
Ingredients
- 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
Instructions
- 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.
Notes
Recipe reproduced with permission from Ryland Peters & Small
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 294kcal | Carbohydrates: 40g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 51mg | Sodium: 27mg | Potassium: 224mg | Fiber: 3g | Sugar: 17g | Vitamin A: 415IU | Vitamin C: 6.8mg | Calcium: 89mg | Iron: 1.6mg