Sunshine Oatcake: A Zesty Orange and Oat Delight

Sunshine Oatcake: A Zesty Orange and Oat Delight

The Story Behind This Vibrant Treat

Imagine a cake that captures the essence of a sunny morning – bright, wholesome, and bursting with flavor. This oatcake is more than just a recipe; it’s a celebration of simple, nutritious ingredients that come together to create something truly magical.

 

Ingredients (US and Metric Measurements)

150g (1 1/2 cups) rolled oats

2 medium oranges (zest and juice)

3 large eggs

70g (5 tablespoons) butter, melted

1 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground cardamom

100g (3/4 cup) all-purpose flour

100g (1/2 cup) granulated sugar

1 teaspoon baking powder

1/2 teaspoon vanilla powder

50g (1/3 cup) prunes, chopped

50g (1/2 cup) walnuts, chopped

Powdered sugar for dusting

Desiccated coconut for topping

Step-by-Step Instructions

Prepare the Ingredients:

Zest and juice the oranges

Melt butter

Chop prunes and walnuts

Mix Dry Ingredients:

In a large bowl, combine oats, flour, sugar

Add salt, cinnamon, cardamom, baking powder

Mix thoroughly

Combine Wet Ingredients:

In another bowl, whisk eggs

Add melted butter

Incorporate orange zest and juice

Add vanilla powder

Create the Batter:

Pour wet ingredients into dry ingredients

Fold gently

Add chopped prunes and walnuts

Mix until just combined

Bake:

Preheat oven to 180°C (350°F)

Pour batter into a lined loaf pan

Bake for 35-40 minutes

Check with a toothpick for doneness

Finish:

Cool completely

Dust with powdered sugar

Sprinkle desiccated coconut

Nutritional Information

Calories: Approximately 250 per slice

Preparation Time: 10 minutes

Baking Time: 35-40 minutes

Total Time: 50 minutes

Servings: 8-10 slices

Pro Baking Tips and Tricks

Don’t overmix the batter

Use room temperature eggs

Toast walnuts for enhanced flavor

Zest oranges before juicing

Delicious Variations

Replace prunes with dried cranberries

Use almonds instead of walnuts

Add dark chocolate chips

Try different spice combinations

Make it gluten-free with alternative flour

Frequently Asked Questions

Q: Can I make this vegan? A: Use flax eggs and plant-based butter

 

Q: How to store the oatcake? A: Room temperature, covered, for 3-4 days

 

Q: Can I freeze this cake? A: Yes, up to 1 month

 

Q: What if I don’t have vanilla powder? A: Use vanilla extract

 

Q: Can I reduce the sugar? A: Yes, but it may affect texture

 

Storage and Make-Ahead Tips

Store in an airtight container

Best consumed within 3-4 days

Can be frozen for longer storage

Tastes even better the next day

A cake that brings sunshine to your table – wholesome, flavorful, and absolutely delightful!