This cake tastes really good with a cup of tea. I like to mix in the raisins and nuts instead of sprinkling them on top. I found that they become to dry and over done on top for my taste. I have guessed at the servings as it depends on how you cut it and a lot of the prep time is just letting it sit there.
- 1 1⁄2 cups low-fat buttermilk
- 1 cup organic rolled oats
- 1⁄2 cup applesauce (originally ask for 4 ounces, I think thats 1/2 a cup)
- 2 beaten eggs (or 1/2 cup Eggbeaters)
- 1⁄4 cup honey or 1⁄4 cup Splenda granular, sugar substitute
- 1 cup whole wheat flour
- 1⁄2 cup unbleached self raising flour
- 1 1⁄4 teaspoons baking powder
- 3⁄4 teaspoon ground cinnamon (or to taste)
- 1⁄4 cup roughly chopped walnuts
- 2 tablespoons sultanas
- Combine the buttermilk and rolled oats in a bowl and set aside for 15-20 minutes until the oats have softened.
- While the buttermilk and oats are standing, pre-heat your oven to 350°f and line a standard baking tin with greaseproof paper.
- Beat the eggs and add to the oatmeal mix along with the applesauce.
- If using honey add to wet ingredients.
- It using Splenda add to dry ingredients.
- Mix the dry ingredients together, stirring to combine and add to the wet, mixing well.
- Transfer the solid batter into the prepared baking tin. Using a wooden spoon, spread the batter to even it out.
- Sprinkle the cake with roughly chopped walnuts and sultanas and let it sit for 20 minutes before baking.
- Bake cake for approximately 1 hour or until a skewer inserted into the cake comes out clean.