Party Oatmeal Cake
Oatmeal Cake:
- 1 cup (97g) Quaker rolled oats
- 1 1/4 cups boiling water
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (105g) packed light brown sugar
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/3 cups (188g) all-purpose flour (scoop and level to measure)
Topping (optional):
(A) Apple Orange Raspberry sauce:
- 1/2 orange
- 2 cups water
- 1 apple
- 3 cups fresh cranberries
- 1 1/4 cups sugar
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground cloves
(B) Bitter dark chocolate sauce
(C) Almond
1. Preheat oven to 350 degrees. Spray a 9-inch baking dish with non-stick cooking spray.
2. Add Quaker rolled oats to a medium mixing bowl the pour boiling water over oats, let rest until cool.
3. Meanwhile in a large mixing bowl using an electric hand mixer (or use electric stand mixer), whip together butter, brown sugar and granulated sugar until pale and fluffy.
4. Mix in eggs, vanilla, cinnamon and nutmeg then mix in cooled oat mixture.
5. Sprinkle baking soda and salt across top then pour in flour and mix until combined.
6. Pour into prepared baking dish, bake in preheated oven until just cooked through, about 30 minutes.
7. Remove cake from oven once cooked through and pour and spread melted chocolate evenly over top. Let cool on a wire rack for at least 20 minutes.
In this photo, I have spread the bitter dark chocolate sauce on top and sprinkled with almond before keeping it in the fridge. I served it with orange apple cranberry sauce on top for a fresher and festive treat.
Optional Toppings
(A) Apple Orange Raspberry sauce
1. Squeeze the juice from the orange and set the juice aside.
2. Remove and discard the membrane from inside the orange rind and cut the rind into small dice.
3. In a small saucepan over high heat, combine the rind and the water and bring to a boil. Cook for 10 minutes, then drain and set aside.
4. Peel, core and quarter the apple. Cut into 1/2-inch dice and place in a saucepan.
5. Sort the cranberries, discarding any soft ones. Add to the apples along with the orange juice, orange rind, sugar, cinnamon and cloves.
6. Bring to a boil over high heat, reduce the heat to low and cover the pan partially. Simmer gently, stirring occasionally, until the sauce thickens, the apple is tender and the cranberries have burst, 10 to 15 minutes.
7. Transfer the cranberry sauce to a heatproof bowl and let cool for 1 hour before serving. Or cover and refrigerate; bring to room temperature before serving.
(B) Bitter dark chocolate sauce
1. Cut the chocolate into chunks and shards with a serrated knife.
2. Take equal-size pieces and place them in a clear glass bowl so you can see the melting in action.
3. Then, microwave one minute on high.
(C) Almonds
