Faroe Island - Hazelnut Oatcake Recipe

Name: Faroe Island - Hazelnut Oatcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the cake; 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); For the vanilla sauce; 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

Servings: persons

For the cake
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)
For the vanilla sauce
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

1
Preheat your oven to 350 degrees.
2
While it's warming up, grease a 9-inch cake pan with butter. Line the pan with parchment paper and set aside.
3
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.
4
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.
5
Finally, stir in the oats and the chopped hazelnuts.
6
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.
7
While the cake is baking, make the vanilla sauce.
8
In a heavy saucepan, combine the brown sugar, flour and cinnamon with the egg, melted butter, whole milk and salt.
9
Heat over a medium flame, whisking constantly. Don't let it boil because it will get grainy.
10
When the sauce has thickened (10 to 12 minutes later), add the vanilla extract.
11
Spread the vanilla sauce over the top of the cooled cake, then top with the raspberries and whole hazelnuts.

1490

kcal

Calories

Fat

215

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: For the cake, 1 1/4 cups water, 1 1/2 cups rolled oats, 1 1/3 cups all-purpose flour, and more.

Yes, Faroe Island - Hazelnut Oatcake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Faroe Island - Hazelnut Oatcake

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