March 29, 2014

Tove´s oat squares with speculoos

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
  1. Heat the (conventional) oven to 200'C
  2. Melt the butter.
  3. Mix oat flakes, wheat flour, baking powder, sugar, vanilla sugar and light syrup together in a mixing bowl.
  4. Add in the melted butter and stir everything together.
  5. Cover a baking tray of 20 x 30 cm with baking paper and spread the mass into the tray.
  6. Bake the cake at 200'C for 10 minutes in the lower part of the oven.
  7. Spread the speculoos paste on top of the warm cake, so it can be spread into a thin layer.
  8. When the speculoos paste is firmer again, but the cake into smaller sqaures, approx 24.

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