Oatmeal cake with blueberries and almonds
4 servings
60 minutes
Oat flour cake with blueberries and almonds is a delicate and aromatic treat that combines the crunch of almond flakes, the natural sweetness of blueberries, and the softness of oat flour. Inspired by British baking traditions, it is perfect for a cozy tea time. Oat flour makes the texture lighter, while blueberries add a pleasant tartness that refreshes the flavor. Almond flakes contribute a light nutty note and exquisite aroma. This cake is not only delicious but also healthy due to its richness in fiber and healthy fats. It pairs wonderfully with a cup of fragrant tea or coffee and can also be a great addition to breakfast. The ease of preparation makes it an ideal choice for those who want to indulge themselves and their loved ones with something special yet simple.
1
Preheat the oven to 180°C
2
Grind the oatmeal in a blender to a flour-like consistency.
- Oat flakes: 1 glass
3
Cream the butter with sugar (white sugar can be replaced with coconut sugar, which is more natural).
- Butter: 100 g
- Sugar: 100 g
4
Add eggs, cinnamon, and whisk.
- Chicken egg: 3 pieces
- Cinnamon: 1 teaspoon
5
Add both types of flour, baking powder, coconut oil (if it's hard from the fridge, melt it in the microwave or in a water bath) and beat until smooth.
- Wheat flour: 0.5 glass
- Oat flakes: 1 glass
- Baking powder: 1.5 teaspoon
- Coconut oil: 2 tablespoons
6
The dough should be firm but slightly moist for a long time. Add milk (I used almond milk). If the dough still seems dry and too dense, add a bit more milk.
- Milk: 3 teaspoons
7
Grease the baking dish with coconut oil, pour in the mixture, sprinkle with almond flakes, and bake for 40-50 minutes.
- Coconut oil: 2 tablespoons
- Almond flakes: 3 tablespoons
8
After 40 minutes, check the cake by poking it with a toothpick. If it comes out dry, the cake is ready and can be taken out of the oven. Try not to overbake the cake; it shouldn't be too dry inside.