Skip to main content
Dessert

Oatmeal Cakes

A simple oatcake made by mixing oatmeal and water, forming dough, shaping, and cooking on a griddle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓
Oatmeal Cakes

Oatmeal Cakes

Ingredients

Directions

Prepare the dough

  1. In a bowl, combine oatmeal with just enough water to form a dough.

  2. Knead the dough on a floured surface until smooth.

  3. Shape the dough into a round cake, adjusting thickness to your preference.

Cook

  1. Place the cake on a hot griddle and bake until the bottom is slightly brown.

  2. Flip the cake and toast the top side before the fire, or bake both sides quickly on the griddle for softer cakes.

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.

Photo for illustrative purposes only · Contact us to use it

Explore the science

What each ingredient does

Oatmeal
Forms the body of the cake, providing the structure and flavour of the oatcake.
Water
Hydrates the oatmeal so the particles bind into a pliable dough.

The step that matters

Adding the water. Oatmeal absorbs water gradually, so adding only just enough forms a workable dough. Too much water makes it sticky and hard to shape, while too little leaves it crumbly and prone to cracking.

“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.

More oatcakes recipes

Scottish 9Scotch 6 See all 44 →

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes