The whole 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 with lactose intolerance.

A dessert rich in beneficial properties.

Starting with oats and ending with extra virgin olive oil.

I am going to prepare it, follow me in the kitchen and we’ll make it together.

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Ingredients

Let’s see what we need to make the recipe

Tools

In a bowl, pour the cracked eggs, sugar, and grated lemon zest.
Using the whisks, start mixing.
Start at low speed until you increase and obtain a frothy mixture.
Add the oil and raisins.
Add a pinch of salt and continue mixing.
Finally, finish with the sifted baking powder and whole oat flour.
Due to the use of electric whisks, always add a little flour at a time, to avoid powder flying everywhere.
When the mixture is too stiff, leave the whisks and give the final turns from bottom to top, using the spatula.
The mixture is ready to be poured into the mold.
I used a 9-inch 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 for me to do is to wish you
Enjoy your meal

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