Oat Cakt
Ingredients
Directions
Make the dough
In a bowl, mix oatmeal and baking powder.
Add enough cold water to moisten the mixture.
Bake
Spread the mixture about ½ inch thick on a well-greased frying pan.
Hold over the fire to bake, turning when the bottom is done, or roast in a Dutch oven.
Ensure the cake gradually dries through without scorching.
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 body of the cake, giving it its structure and bulk.
- Baking powder
- Releases gas that lightens the cake and helps it rise.
- Cold water
- Moistens the oatmeal so the mixture holds together and can be spread.
The step that matters
Drying the cake through without scorching. The surface can burn before the centre dries, so heat must be gentle and steady. Turning the cake once the bottom is set helps it cook evenly and dry through.
“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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