Oatmeal cake with sharon fruit

This oatmeal cake makes a nice change from vanilla cake. Oatmeal is very filling, so this cake makes a great snack to still your hunger. Once slice will give you an energy boost for the whole day! The chunks of sharon fruit bring a delicious, sweet taste.

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Preparation method

Dessert, Snacks, Cakes, To go
12 persons
30 min. preparation 50 min. in the oven 15 min. of waiting time
365 kcal Nutrition Value
High in fiber

Ingredients

Oatmeal cake with sharon fruit

3 sharon fruits
100 g hazelnuts
140 g butter, at room temperature,+ extra for greasing
100 g brown sugar
3 eggs
250 g flour
2 tsp baking powder
1 tsp cinnamon
100 ml full milk
100 g oatmeal
100 g raisins
salt

Kitchen tools

Cake tin approx. 25 cm
Baking paper
Mixer

Preparation method

Preheat the oven to 160 °C. Grease the cake tin, line with baking paper and grease the baking paper.
Slice 2 sharon fruits into small cubes and the third into slices. Roughly chop the hazelnuts.
Beat the butter with the brown sugar in a mixing bowl using the the mixer for about 5 minutes until light and airy. Add the eggs one by one. Beat well. Only add the next egg when the previous egg has been fully incorporated. Sieve the flour and the baking powder, a pinch of salt and the cinnamon over the bowl. Fold through the batter as lightly as possible.
Fold the milk, sharon fruit cubes , oatmeal, hazelnuts and raisins through the batter. Spoon the cake mixture into the cake tin. Arrange the slices of sharon fruit on top ( press well into the batter). Bake the cake in the middle of the oven for about 50 minutes until golden brown and cooked. To check if your cake is cooked, insert a clean (wooden) skewer into the centre of the cake and remove it. The cake is ready if the skewer comes out clean.
Leave the cake to cool for least 15 minutes., remove from the tin and leave to cool completely. It also tastes fabulous still warm!