Oatmeal Cakes
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Combine oatmeal and water in a bowl and let it swell.
Preheat the oven to 350°F (175°C).
Grease a pie tin with butter.
Pour the batter into the prepared pie tin.
Bake
Bake for 30 minutes or until golden brown.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Fine oatmeal
- Provides the bulk of the cakes and thickens into a batter as it absorbs water.
- Water
- Hydrates the oatmeal so it swells and binds into a spoonable batter.
The step that matters
Let the oatmeal swell. Oats need time to absorb the water fully. If they are under-hydrated, the batter stays gritty and the cakes can crumble or bake unevenly.
“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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