Oat almond apricot cake

Oat almond apricot cake

After the success of making oatcake, I used the remaining rolled oat to make this moist cake, a gluten free cake. From now on I will use more rolled oat in baking, as a way of eating different grains, not just wheat.

 

Rolled oat 200gm

Boiling water 100gm

100gm ground almond

A big pinch of salt

30gm brown sugar

1 tea spoon baking powder

50gm butter

2 eggs

Oat almond apricot cake

1. Soak apricot in liqueur to soften, cut into pieces.

2. Pour boiling water into oat, stir to mix, let the oat swell up .

3. When cool to handle, add remaining dry ingredients and butter, rub to mix in.

4. Add beaten eggs and soaked apricot, mix into a thick pourable consistency.

5. Bake at 170˚C until golden, around 40 minutes.