Soft and delicious cake with oat flour and cream. A recent discovery for me has been oat flour and oat flakes. I use oat flakes to make cookies and the classic porridge for my morning breakfast. While with oat flour, I like to make bread and rolls and also add it to dessert preparations. The recipe I want to tell you about today is a soft cake with cream that I made by adding both the classic all-purpose flour and oat flour to the mixture, giving it a delicious rustic flavor. Oat flour is a great source of carbohydrates, fiber, protein, and fats, and is also rich in vitamins, minerals, and lecithins. Thanks to its nutritional properties, oat flour provides several health and wellness benefits to our body, including: lowering LDL cholesterol levels, intestinal regularity thanks to fibers, reducing blood sugar due to soluble fiber, aiding in weight loss, tissue regeneration due to a high amount of protein. This oat cake is perfect for breakfast, but also for a snack and any time of the day. Great on its own, but also good to fill as you like, with cream, jam, or Nutella. I didn’t add butter or oil to the batter, just some fresh whipping cream I had in the fridge, which made it particularly soft and fluffy. Have I convinced you to try it yet? Let’s hurry into the kitchen and prepare a soft and delicious Cake with cream and oat flour together

AND DON’T MISS THESE RECIPES EITHER:

Difficulty: Easy
Cost: Economical
Preparation time: 15 Minutes
Portions: 8People
Cooking methods: Oven
Cuisine: Italian

144.66 Kcal

calories per serving

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Energy 144.66 (Kcal)
Carbohydrates 20.40 (g) of which sugars 11.02 (g)
Proteins 3.08 (g)
Fat 6.07 (g) of which saturated 0.48 (g)of which unsaturated 0.82 (g)
Fibers 0.66 (g)
Sodium 15.98 (mg)

Indicative values for a portion of 62 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for the Oat Cake

2 eggs
3/8 cup sugar
2/3 cup fresh whipping cream
3/4 cup all-purpose flour
2/3 cup oat flour
1/2 lemon zest (untreated)
1/2 packet baking powder (8 grams)
to taste powdered sugar (for decoration)

How to prepare the cake with oat flour

Beat the 2 whole eggs with the sugar using an electric mixer for 6-7 minutes until you have a light and fluffy mixture. Add the cream and mix.
Continue preparing the dessert by adding the grated lemon zest, all-purpose flour, oat flour, and baking powder. Mix.
Pour the batter into a springform pan, preferably with a 20 cm diameter, greased or lined with parchment paper. Level the surface with a spatula.
Bake the Soft cake with cream and oat in the preheated oven at 340°F for 35-40 minutes.
Always do the toothpick test to check the internal cooking. Let it cool before turning it out onto a serving plate and decorate as desired with powdered sugar.
See you tomorrow with a new recipe, hugs, Loredana