FAROE ISLAND - HAZELNUT OATCAKE

Faroe Island - Hazelnut Oatcake image

This recipe is posted here for play in ZWT9 - Scandinavia. This recipe is from cookbook "A World of Cake:" Faeroe Islands are located in the Northern Europe between North Atlantic Ocean and Norwegian Sea. Faeroe Islands are a part of Denmark. Most meals are made of grains, Beef, Pork, Chicken and milk products.

Provided by Baby Kato

Categories Scandinavian

Time 1h15m

Yield 1 cake

Number Of Ingredients 22

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Ingredients

1 1/4 cups water
1 1/2 cups rolled oats
1 1/3 cups all-purpose flour
1 teaspoon ground cardamom
1/2 teaspoon caraway seed
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups light brown sugar
1/2 cup granulated sugar
1 cup unsalted butter
2 eggs
3/4 cup chopped hazelnuts
1/8 cup hazelnuts, whole (garnish)
1/8 cup raspberries, whole (garnish)
1/2 cup light brown sugar
1 tablespoon all-purpose flour
1 pinch ground cinnamon
1 egg
2 tablespoons butter, melted
1 1/4 cups whole milk
1 pinch salt
1 tablespoon vanilla extract

Steps:

Preheat your oven to 350 degrees.
While it's warming up, grease a 9-inch cake pan with butter. Line the pan with parchment paper and set aside.
Now boil the water and pour it over the oats. Let sit while you mix the flour together with the cardamom, caraway seeds, baking powder and salt.
In yet another bowl, combine the sugars and the melted butter. Add the eggs one at a time and beat until well incorporated, then gradually add the flour and spice mix.
Finally, stir in the oats and the chopped hazelnuts.
Transfer the batter the the pan and bake for 45 minutes to 1 hour, or until a skewer comes out clean. Let cool then remove from parchment.
While the cake is baking, make the vanilla sauce.
In a heavy saucepan, combine the brown sugar, flour and cinnamon with the egg, melted butter, whole milk and salt.
Heat over a medium flame, whisking constantly. Don't let it boil because it will get grainy.
When the sauce has thickened (10 to 12 minutes later), add the vanilla extract.
Spread the vanilla sauce over the top of the cooled cake, then top with the raspberries and whole hazelnuts.

Nutrition Facts : Calories 6184.7, Fat 313.1, SaturatedFat 148.5, Cholesterol 1137.6, Sodium 2398.5, Carbohydrate 788.9, Fiber 30.5, Sugar 551.9, Protein 83.4

*** Explore more Faroe Island - Hazelnut Oatcake Recipes »

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Barry Moya

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These oatcakes are a great snack or breakfast option. They're filling and satisfying, and they taste delicious. I highly recommend them!

Mugume Ezra

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I've made these oatcakes several times now and they're always a hit! I love the way the hazelnuts add a nutty flavor and crunch. I also appreciate that these oatcakes are a healthier alternative to traditional cookies or cakes.

Kansas City Raver

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These oatcakes were good, but not great. I found them to be a bit bland. I think I'll try adding some spices or nuts next time.

Darley Ducas

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I'm not sure what went wrong, but my oatcakes turned out dry and crumbly. I followed the recipe exactly, so I'm not sure what happened.

Ali Farhan

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These were delicious! I used almond flour instead of all-purpose flour and they turned out great. I'll definitely be making these again.

Tyler Monsoon

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I made these oatcakes for breakfast this morning and they were a hit! My kids loved them, and I felt good about giving them a healthy and delicious snack. The oatcakes were easy to make and didn't take long at all.

Javontae Medina

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These oatcakes were a delightful surprise! I was hesitant to try them at first, but I'm so glad I did. The combination of hazelnuts and oats was perfect, and the oatcakes were crispy on the outside and chewy on the inside. I'll definitely be making t

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