Faroe Island - Hazelnut Oatcake

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READY IN: 1hr 15mins
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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