Oatmeal cake with black currant
6 servings
50 minutes
Oatmeal cake with black currants is a fragrant and tender treat that combines the benefits of oatmeal and the sweet-sour taste of black currants. Although this recipe is associated with Arabic cuisine, its ingredients are universal and can appeal to many. The currants give the baked goods a refreshing touch, while cinnamon and vanilla sugar add a delicate, cozy aroma. The dough is soft, slightly crumbly, with a light crispy crust thanks to the sugar-cinnamon topping. This cake is perfect for morning tea or coffee and will also be a pleasant treat for family gatherings. It is easy to prepare and accessible to everyone, and thanks to natural ingredients, it has a delightful homemade flavor.
1
Mix the flakes, flour, baking powder, and black currant berries.
- Rolled oats: 1.5 glass
- Wheat flour: 1.5 glass
- Baking powder (raising agent): 10 g
- Blackcurrant: 300 g
2
Beat the egg separately with sugar, vanilla sugar, and salt, then add melted margarine and milk.
- Chicken egg: 1 piece
- Sugar: 4 tablespoons
- Vanilla sugar: 1 tablespoon
- Salt: 0.3 teaspoon
- Margarine: 125 g
- Milk: 150 ml
3
Pour the mixture into the dry components and mix well.
4
Grease the baking pan with butter, transfer the dough into the pan, smooth it out, and sprinkle with a mixture of cinnamon and sugar.
- Margarine: 125 g
- Ground cinnamon: 1 teaspoon
- Sugar: 4 tablespoons
5
Bake for 40 minutes in an oven preheated to 180 degrees.
6
Before serving, it can be decorated with powdered sugar and berries.
- Sugar: 4 tablespoons
- Blackcurrant: 300 g
