Oatmeal and raspberry breakfast cake using a Fagor
(5)
Preparation time
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Start your day on a sweet note with this delightful oatmeal and raspberry breakfast cake! Originating from the heart of home baking, this cake is not just a treat for your taste buds but also a nod to the wholesome goodness of oats and berries. Did you know that raspberries are packed with antioxidants and can help boost your mood? Imagine waking up to the aroma of this cake wafting through your kitchen, the vibrant red of the raspberries peeking through the golden crust, tempting you to indulge. It's perfect for breakfast, brunch, or even a cheeky afternoon snack – because who says cake is only for dessert? So, grab a slice, sip your coffee, and embrace the berrylicious start to your day!
Ingredients
- 150 g Flour t45
- 50 g Whole wheat flour
- 50 g Oatmeal flake
- 80 g Granulated sugar
- 2 Teaspoon(s) Baking powder
- 1 Pinch(es) Salt
- 170 g Milk
- 50 g Natural yogurt
- 1 Egg
- 2 Tablespoon(s) Cornflour (maïzena)
- 175 g Raspberry
Steps
- Preheat the oven at 200°C.
- Add 150 g of flour t45, 50 g of whole wheat flour, 50 g of oatmeal flake, 80 g of granulated sugar adjust according to the tastes, 2 teaspoon(s) of baking powder, 1 pinch(es) of salt in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 3.
- Add 170 g of milk, 50 g of natural yogurt, 1 egg, 2 tablespoon(s) of cornflour (maïzena) in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 3.
- Add 175 g of raspberry in the food processor bowl.
- Transfer the dough into the prepared mold, then bake in the oven.
- Cook in the oven at 200°C during 20min to 25min.
- Allow to cool in the mold for at least 10 minutes before unmolding and cutting into squares. Serve hot or cold.
