Oatmeal cake with sharon fruit

Ingredients

Oatmeal cake with sharon fruit

• 3 sharon fruits
• 100 g hazelnuts
• 140 g butter, at room temperature,+ extra for greasing
• 100 g brown sugar
• 3 eggs
• 250 g flour
• 2 tsp baking powder
• 1 tsp cinnamon
• 100 ml full milk
• 100 g oatmeal
• 100 g raisins
• salt

Kitchen tools

• Cake tin approx. 25 cm
• Baking paper
• Mixer

Preparation method

1. Preheat the oven to 160 °C. Grease the cake tin, line with baking paper and grease the baking paper.
2. Slice 2 sharon fruits into small cubes and the third into slices. Roughly chop the hazelnuts.
3. Beat the butter with the brown sugar in a mixing bowl using the the mixer for about 5 minutes until light and airy. Add the eggs one by one. Beat well. Only add the next egg when the previous egg has been fully incorporated. Sieve the flour and the baking powder, a pinch of salt and the cinnamon over the bowl. Fold through the batter as lightly as possible.
4. Fold the milk, sharon fruit cubes , oatmeal, hazelnuts and raisins through the batter. Spoon the cake mixture into the cake tin. Arrange the slices of sharon fruit on top ( press well into the batter). Bake the cake in the middle of the oven for about 50 minutes until golden brown and cooked. To check if your cake is cooked, insert a clean (wooden) skewer into the centre of the cake and remove it. The cake is ready if the skewer comes out clean.
5. Leave the cake to cool for least 15 minutes., remove from the tin and leave to cool completely. It also tastes fabulous still warm!

 

6. Tip: Delicious served with Greek yoghurt and honey.