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Dessert

Oat-cake

A baked oat cake made from oatmeal, water, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Oat-cake

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Make the dough

  1. Mix the oatmeal, water, and salt until a stiff dough forms.

  2. Roll the dough as thin as possible on a floured surface.

Shape and bake

  1. Cut the rolled dough into squares and place them on ungreased baking sheets.

  2. Prick each square well with a fork.

  3. Bake in a 400°F (200°C) oven until golden.

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

Oatmeal
Forms the main structure of the dough and becomes the crisp body of the cake.
Water
Hydrates the oatmeal so the flour particles bind into a workable dough.

The step that matters

Roll the dough as thin as possible. Thin dough dries and crisps evenly in the oven, while thicker pieces stay soft and dense in the centre. Rolling evenly also helps the squares bake at the same rate.

“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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