FAROE ISLAND - HAZELNUT OATCAKE

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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

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

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