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Dessert

Oat Cakes

A simple baked oat cake made with oatmeal, water, yeast, and salt, served with butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Oat Cakes

Oven, in the book's wordsA good oven

Ingredients

Directions

Make the batter

  1. Mix oatmeal, warm water, yeast, and salt into a thick batter.

  2. Set the batter in a warm place to rise.

Shape and cook

  1. Pour batter onto a baking stone, shaping it to your desired size and thickness.

  2. Place them before the fire.

  3. Crisp in a Dutch oven.

Serve

  1. Pull them out to butter.

  2. If stale, dip in cold water.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Fine yorkshire oatmeal
Forms the main body and structure of the oatcake.
Yeast
Ferments the batter so it rises and becomes lighter in texture.
Warm water
Hydrates the oatmeal and activates the yeast.

The step that matters

Set the batter in a warm place to rise. Yeast needs warmth to ferment properly. A cold spot slows rising, so the oatcakes turn out denser and less airy.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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