I have baked this cake for the traditional celebration of the start to the out-door rowing season, which is starting today in the rowing club of Vejle. We start by rowing a tour and when we celebrate with a speach by the chairman, before we end the day with drinking coffee/tea and eating cake.
So after a good rowing tour of 15 km, where has plenty of space in my stomach for cake, and I been enjoyed three different home-made cakes this afternoon.
A good colleague of mine has shared this cake recipe with me. I have made two changes to this recipe. The first minor change is, that I have added a pinch of salt into the cake and the second major change is, that I have replaced 100 g soft nougat with 100 g speculoos.
Tove´s oat squares with speculoos:
- 100 g butter
- 180 g oat flakes
- 1 tablespoon (cake) wheat flour
- 1½ teaspoon baking powder
- 1 pinch of salt
- 100 g sugar
- 2 teaspoon vanilla sugar
- 2 tablespoon light coloured syrup
- 100 g speculoos
- Heat the (conventional) oven to 200'C
- Melt the butter.
- Mix oat flakes, wheat flour, baking powder, sugar, vanilla sugar and light syrup together in a mixing bowl.
- Add in the melted butter and stir everything together.
- Cover a baking tray of 20 x 30 cm with baking paper and spread the mass into the tray.
- Bake the cake at 200'C for 10 minutes in the lower part of the oven.
- Spread the speculoos paste on top of the warm cake, so it can be spread into a thin layer.
- When the speculoos paste is firmer again, but the cake into smaller sqaures, approx 24.
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