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Prep Time: 40 Minutes Cook Time: 60 Minutes |
Ready In: 100 Minutes Servings: 8 |
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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. Ingredients:
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 |
Directions:
1. Combine the buttermilk and rolled oats in a bowl and set aside for 15-20 minutes until the oats have softened.
2. While the buttermilk and oats are standing, pre-heat your oven to 350°f and line a standard baking tin with greaseproof paper.
3. Beat the eggs and add to the oatmeal mix along with the applesauce.
4. If using honey add to wet ingredients.
5. It using Splenda add to dry ingredients.
6. Mix the dry ingredients together, stirring to combine and add to the wet, mixing well.
7. Transfer the solid batter into the prepared baking tin. Using a wooden spoon, spread the batter to even it out.
8. Sprinkle the cake with roughly chopped walnuts and sultanas and let it sit for 20 minutes before baking.
9. Bake cake for approximately 1 hour or until a skewer inserted into the cake comes out clean.
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