Strawberry, Oat & Brown Sugar Cake

Name: Strawberry, Oat & Brown Sugar Cake
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: British, European
Ingredients: CAKE:; 2 tbsp olive oil or melted butter, plus a little more for greasing; 45g (1/2 cup) porridge oats; 2 eggs, separated; 50g (1/4 cup) caster sugar or granulated sugar; 50g (1/4 cup) brown sugar; pinch of salt; 30g (1/4 cup) plain white flour; 1 tsp baking powder; TOPPING:; 250g (9oz) strawberries; 150ml double cream; 125ml (1/2 cup) yogurt; 1 tsp vanilla extract; 2 tbsp toasted, flaked almonds

5 steps

Prep:20minCook:15min

A whisked sponge with oats & brown sugar for a caramelised, toasty flavour. Topped with a mixture of whipped cream & yogurt then decorated with sliced strawberries. This is THE cake to have in the summer time. The sponge takes barely any time to bake so the oven doesn't have to be on for long :)

Updated at: Thu, 17 Aug 2023 11:27:17 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories245.7 kcal (12%)

Total Fat14.9 g (21%)

Carbs23.4 g (9%)

Sugars15.5 g (17%)

Protein3.6 g (7%)

Sodium122.4 mg (6%)

Fiber1.4 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

2 Tbspolive oil

or melted butter, plus a little more for greasing

50gcaster sugar

50gbrown sugar

30gplain white flour

1 tspbaking powder

250gstrawberries

150mldouble cream

125mlyogurt

1 tspvanilla extract

2 Tbspflaked almonds

toasted

Instructions

Step 1

Preheat the oven to 180C (350F) and line a baking tray with baking paper. Brush the paper with some olive oil or melted butter. Pulse the oats in a blender or food processor until you get a mealy consistency.

Step 2

Place the egg whites into a large, clean bowl. Start to whisk them and once they become quite foamy, slowly start to pour in the caster sugar whilst whisking. Keep whisking until all the sugar has been added and then until the egg whites hold stiff peaks when you lift up the whisk.

Step 3

In a small bowl, mix the egg yolks, brown sugar and salt together. Spoon about 1⁄4 of the egg white into this and mix in well. Now pour the contents of the small bowl into the large bowl. Add in the blitzed oats, the flour and the baking powder. Use a rubber spatula to fold it together.

Step 4

Gently pour the mixture out onto the lined baking tray and spread with the spatula into a rectangle about 30 x 20 cm (12 x 8 inches). Bake for 10-15 minutes until dark golden then set aside to cool completely.

Step 5

Meanwhile, hull and slice the strawberries. Whisk the double cream in a large bowl until you’re just starting to get soft peaks. Stir in the yogurt and vanilla extract. Spread the cream onto the completely cooled cake. Top with the strawberries and some toasted, flaked almonds. Serve immediately or cover with clingfilm and chill until needed – up to 3 days.