Treated myself to a baking cook~ book at the weekend. Its the Nordic Bakery Cookbook by Miisa Mink. Originally from Finland Miisa runs the Nordic Bakery and her book is brimmed full of scandinavian breads, pastries, cakes, buns and cookies. My other half wanted to try out the recipe for Oatbake with blueberries and raspberries. I was on hand with the camera. 🙂
You will need
100g porridge oats
300ml hot milk
100g unsalted butter, softened at room temp
60g caster sugar
3 tbspoons runny honey
1 teaspoon vanilla extract
1 egg, lightly beaten
1 teaspoon baking powder
120g plain flour
Icing sugar to dust
a 900g/2-1b loaf tin, greased
Preheat the oven to 180C (350F) Gas 4
Put the oats and milk to one side in a mixing bowl and allow the oats to absorb most of the milk and to cool down slightly.
Put the butter and sugar in a separate bowl snd whisk until pale and fluffy. Stir in the honey and vanilla extract. Gradually add the beaten egg, a little at a time, beating well after each addition.
Sift the baking powder and flour together, then fold into the butter mixture. Drain any remaining liquid from the oats, then stir into the mixing bowl.
Pour the mixture into the prepared loaf tin and sprinkle the blueberries and raspberries on top. 🙂
Bake in the preheated oven for 50-60 mins, until a skewer inserted in the centre comes out clean. Let rest in the tin for 10 mins before turning onto a wire rack to cool. Dust with a little icing sugar before serving.
The recipe says it can be served with a dollop of whipped cream or custard if you wish. Enjoyed mine on its own in front of Shetland on the telly. 🙂
This recipe is from the Nordic Bakery Cookbook.