It is strawberry season here and I just dunno why but I picked up a pack of strawberries while we grocery shopping this weekend. When I found a tiny amount of oats remaining in a jar, I knew that I had to make the strawberry oats cake that I had seen on Aparna and Greeshma's blog - here. I was just hoping that I had the right amount of oats. Gingerly I opened up my laptop and found the recipe which is actually from this site. I was happy to see that it required just 1/2 a cup of oats. Since, it is just two of us, I usually make cakes with a cup of flour so I had to just halve the ingredients and 1/4 cup of oats is all that was needed.
As you all do know me by now, I just had to put in a twist or two.
Ingredients:
1. 1 cup of whole wheat flour
2. 1/4 cup of quaker quick coooking oats
3. 1 teaspoon of baking powder
4. 1 whole nestle strawberry yoghurt
5. chopped walnuts
6. A pinch of salt
7. 1 egg ( the original recipe indicates the use of a ripe banana which was, in my case, amidst gastronomical juices today)
8. 1/2 cup of sugar
9. 1/4 cup of honey
10. 1/2 to 3/4 cup of strawberries chopped (The cake was very moist due to the number of strawberries that I had put in. This reflects a modified moderate amount)
11. 1/4 cup oil
12. 2 tbsp of milk - can avoid if the batter is smooth
How I made it :
1. Sieve together the salt, baking powder, atta. Add the oats and walnuts.
2. Beat the egg with sugar, honey, oil.
3. Once the mixture is creamy, add the yoghurt and the dry mixture of step 1. Fold in the ingredients.
4. Add the strawberries. Mix softly. Add the milk if the batter is too thick and lumpy.
5. Bake for 45 minutes in a pre-heated oven for 45 minutes at 180 degree C.
This cake is quite moist and therefore can't be kept for more than a day.
As you all do know me by now, I just had to put in a twist or two.
Ingredients:
1. 1 cup of whole wheat flour
2. 1/4 cup of quaker quick coooking oats
3. 1 teaspoon of baking powder
4. 1 whole nestle strawberry yoghurt
5. chopped walnuts
6. A pinch of salt
7. 1 egg ( the original recipe indicates the use of a ripe banana which was, in my case, amidst gastronomical juices today)
8. 1/2 cup of sugar
9. 1/4 cup of honey
10. 1/2 to 3/4 cup of strawberries chopped (The cake was very moist due to the number of strawberries that I had put in. This reflects a modified moderate amount)
11. 1/4 cup oil
12. 2 tbsp of milk - can avoid if the batter is smooth
How I made it :
1. Sieve together the salt, baking powder, atta. Add the oats and walnuts.
2. Beat the egg with sugar, honey, oil.
3. Once the mixture is creamy, add the yoghurt and the dry mixture of step 1. Fold in the ingredients.
4. Add the strawberries. Mix softly. Add the milk if the batter is too thick and lumpy.
5. Bake for 45 minutes in a pre-heated oven for 45 minutes at 180 degree C.
This cake is quite moist and therefore can't be kept for more than a day.
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