“Healthier Low Sugar Cake Choice with Oats. Check out my easy homemade recipe.”
After mid year exam for my girl, I had a little free time to spare for my own. This afternoon, she went to visit her classmate who lives just next block, claiming that they have to do a social studies project in a team, but deep in my heart, I knew they were spending most time playing than doing project which could be done individually. Well, since exam was over, so be it.. Smile.
I spent my free time with hubby, without the kid. So, I baked this cake for their supper later this evening.
Healthier cake as it is an oatmeal cake with low sugar added. Delicious with interesting bites and mouthfeel, and it was even fuller bites as walnut bits were an addition to it.
[Ingredients Value] Oatmeal:
Oatmeal usually refers to coarsely ground oat groats or oat porridge. There are many types of oats e.g. old-fashioned rolled oats, quick oats, and steel-cut oats. Old fashioned rolled oats are whole oats rolled into flat flakes, and then steamed and lightly toasted; Quick oats made the same way but cut into smaller pieces to cook faster, whilst steel-cut oats are whole raw oats cut into smaller chunks which take longer to prepare. As for instant oats, they are finer and thinner pieces, but usually with addition of salt, sweetener and other flavouring to make it consumable almost instantly.
However, all the oats are generally high content fo complex carbohydrates, low GI and water-soluble fiber which encourages slow disgestion and hence, stabilizes blood levels. All these oats also help to reduce cholesterol level in our body.
Use rolled oats to make this cake, it’s OK to use either old-fashioned or quick oats as it’s just a matter of heating time with variation of 1 – 5 minutes.
Hubby loves chocolate flavour. To make it less oaty taste, I added also chocolate to create marble butter cake. Otherwise, it will be just simple oat butter cake, if it’s without walnut bits and chocolate marble. It’s up to you.
By and large, this cake creation wasn’t tasted too sweet, yet, aromatic with a touch of buttery as well as chocolatey flavour.
100 ml of water
50 grams of quickcook or old-fashioned rolled oats (or instant oats)
1 tablespoon of condensed milk
200 grams of hard butter, may cut into smaller chunks for easier creaming
90 grams of sugar
3 large eggs
170 grams of plain flour, sieved
2 teaspoons of baking powder
1 teaspoon of vanilla essence
50 grams of semi sweet baking chocolate bar, melted in a small pot over a pot of simmering water (Double-boiling Method)
50 grams of walnut, coarsely crushed and toasted at 150C, for 5 minutes
9″ deep round or square baking tin, greased with olive oil or line baking sheet
1) Mix water, quick oats and condensed milk [Ingredients (A)] in a pot and boil over medium heat till gruey consistency, for 1 minute. Stir occasionally. Heat off and leave aside to cool. (**If using Old-fashioned rolled oats, heat 5 minutes longer. If using Instant oatmeal, omit this heating process. Simply add it into the cake mixture in Step 5.)
2) Preheat oven to 160C, for 20 – 30 minutes.
3) Cream hard butter and sugar in a mixing bowl at medium speed till fluffy, for 15 minutes.
In the meantime, melt chocolate bar with double boiling method listed above. Keep the melted chocolate in the hot water pot as it is, to keep it warm.
4) Reduce speed to low, mix in eggs slowly, in stages (one egg at a time). Add vanilla essence. Then, increase speed to medium again to mix well, for about 3 – 5 minutes.
5) Stop blending. Add in oat mixture, sifted flour and baking powder. Use a plastic spatula to combine well. **(May beat with mixer at low speed, but do not over beat it to avoid cake texture becoming too compact instead of spongy.)
6) Add in walnuts and stir to combine. Then, add in melted chocolate and scatter in the cake mixture with spatula, to create marble pattern.
7) Pour cake mixture into baking tin and place at middle rack in oven to bake for 40 minutes. Leave at rack to cool before removing from tin. Divide into 10 big slices or 16 small slices to serve.
A small slice of my oatmeal & walnut marble cake counts about 200kcal.
Variations: Replace walnut bits with almond flakes or raisins. Or, do without any nuts, simply taste the true oaty flavour!
Tips: Stir in melted chocolate may resulted in full chocolate flavoured cake instead of marble pattern. So, to create nice clear marble pattern, extra effort is needed here. Scoop a small portion of cake mixture out from the main mixture bowl, and place in separate bowl. Stir in the melted chocolate to combine well. Then, return the mixed chocolate portion to the main mixture bowl and use a chopstick to scatter briefly to create marble pattern.
* It’s convenient and tasty to use instant oatmeal, but instant package usually comes with additional sugar and other flavouring. Hence, you may opt to reduce the sugar amount by 10 grams.