The whole wheat oat and raisin cake is a simple dessert with rustic and homely flavors.

A low-sugar and gluten-free cake.

If you use lactose-free dairy products, it can also be suitable for those who are lactose intolerant.

A dessert rich in beneficial properties.

Starting from the oats to the extra virgin olive oil.

I’m going to prepare it, follow me in the kitchen as we make it together.

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Ingredients

Let’s see what we need to make the recipe

Tools

In a mixing bowl, pour in the cracked eggs, the sugar, and the grated lemon zest.
Start blending with the beaters.
Begin at low speed and then increase to achieve a frothy mixture.
Add the oil and the raisins.
Add a pinch of salt and continue blending.
Finally, finish with the sifted baking powder and the whole wheat oat flour.
Using electric beaters, add the flour gradually to avoid making the powder fly everywhere.
When the mixture becomes too stiff, leave the beaters and finish mixing with upward strokes using the spatula.
The mixture is ready to be poured into the baking pan.
I used a 22 cm pan.
I decorated with pine nuts, but you can leave it plain or use other types of nuts (almonds or hazelnuts).
The cake will bake in a preheated static oven, at 350°F for about 30/35 minutes.
Always adjust according to your oven.
The toothpick test is the perfect check to see if it’s cooked just right.
All that’s left is to wish you
Enjoy your meal

The cake keeps at room temperature for two / three days under a glass cake dome or in a container with a lid.