PORRIDGE CAKE


Isn’t it bizarre how someone thought of mixing raw eggs, butter, flour, caster sugar, etc. and cooking it? Thanks to the experiments of our forefathers, we have cakes in our lives. It is in the same spirit of experimenting that I present you with this cake recipe. It has no butter, no caster sugar and no flour. And it’s kind of like… Porridge!


Cooks in 35 minutes
Serves 8


INGREDIENTS

Dry
300g oats
1 tsp cinnamon powder
1 tbsp baking powder
A pinch of salt

Wet
100ml almond milk / dairy milk
100ml vegetable oil
100ml maple syrup
1 tsp vanilla extract
3 eggs
1 orange


METHOD

Preheat the oven to 180°C. Blitz the oats in a blender until they resemble plain flour. Sift the oat flour into a big mixing bowl along with the baking powder, salt and cinnamon powder. Give it a good mix. Oats release energy slowly and have high fibre content.  The salt will compete with the sweetness and create some magic.


To the dry ingredients in the bowl, add the eggs, oil, maple syrup, vanilla extract and the zest of the orange. Peel and blitz the orange in the blender (make sure there are no seeds). Add the orange juice to the bowl. Mix well with an electric whisk or by hand. So, flour = oats, butter = vegetable oil, caster sugar = maple syrup.


Line a 20cm square baking tin with baking parchment. Pour the mix into the tin and bake in the oven for 35 minutes. Serve after letting it cool ever so slightly. They are delicious when warm! It is soft, moist and the sweetness from the orange and maple syrup is magnificent. 


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