Oatmeal Cakes
Ingredients
Directions
The book says “a quick oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.
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.
Bake
Pour the batter into the prepared pie tin.
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
- Forms the body of the cake, absorbing water to create a soft, thick batter.
- Water
- Hydrates the oatmeal so it swells and binds into a cohesive batter.
The step that matters
Let the oatmeal swell before baking. Oats need time to absorb water fully. If the batter is baked before it has thickened, the cakes may turn out loose, wet, or unevenly set.
“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 oatmeal cakes recipes
You might also like
Delicate Cake246 recipes
Boiled Frosting69 recipes
Citron Cake68 recipes
Scotch Cake63 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.