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Blueberry Oat Cakes

These oat cakes are a cross between cakes, biscuits and scones. They are quite dense, with ground rolled oats and blueberries.

I developed the recipe because I am currently reading “The Violet Bakery Cookbook” by the wonderful Claire Ptak. As well as being a great baker in London, she made the famous wedding cake for Harry and Meghan in 2018. She has several rather rustic scones recipes, often with wholemeal or spelt flour, often featuring fruit, in her book. She is so imaginative in her recipes and I love her presentation too!

The mixture is very crumbly and will be difficult to bring together into a dough, particularly with the frozen blueberries. But don’t worry, just pat the mixture into shape and by resting it, you can cut the rounds from the mixture.

Here’s my recipe. This makes 12 smallish oat cakes. You could double the quantities for larger, more substantial oat cakes.

Ingredients
100g rolled oats
150g plain flour
3/4 tsp bicarbonate of soda
1/2 baking powder
1/2 tsp salt
50g raw sugar or brown sugar
Zest of half an orange
125g cold unsalted butter cut into 1 cm chunks
150g creme fraiche
125g frozen blueberries

Method
Preheat the oven to 170 degrees C fan forced. Line a baking sheet with baking paper.

Blitz the rolled oats in a food processor until finely ground. Mix all the dry ingredients plus the orange zest in a bowl or in a food processor. Cut in the cold butter by hand until the mixture resembles large breadcrumbs, or you can continue to use a food processor on pulse, but be careful not to overwork the dough.

Quickly stir in the creme fraiche until just mixed in. Stir in the frozen blueberries.

Turn the mixture out onto a floured board, and pat into a square about 3 or 4cms thick. Rest for 5 minutes at least, even 10 minutes.

Using a 6cm cutter, cut out rounds and place onto the baking sheet. You will probably get 8 or 9 from the dough, then you will need to gather up the remains of the dough and pat together (don’t re-roll) before cutting out the last few rounds.

Bake for 25-30 minutes until the rounds are brown on top. You could check after 20 minutes to see how they are coming along. Take out of the oven and wait until the oat cakes are cool before serving.

Serve on their own – they are sweet enough – or with homemade berry jam and Greek yoghurt.

Quince Shortcake

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I’m always looking for simple bakes for afternoon tea or for when friends drop over unexpectedly. This is an easy recipe to make. You just need to bake the quinces beforehand. In autumn and winter in Sydney,  in what passes for the cooler months here, I buy quinces pretty regularly, and slow cook them in the oven ready for this recipe, or to fill a tart or have for breakfast with yoghurt and granola.

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Ingredients

For the baked quince:

1 quince

60g caster sugar

Juice of 1/2lemon

For the shortcake:

125 g unsalted butter

125 g castor sugar

1 egg, lightly beaten

225g  plain flour

1 tsp baking powder

Method

Preheat oven to 150 degrees C.

For the quince, peel the quince, halve lengthways and remove core. Cut in slices and put the slices in a small baking dish. Scatter over sugar and squeeze over the lemon juice.

Cover tightly with a doubled sheet of foil. Bake the quinces for 2-3 hours, basting a few times through the process, until the quinces are soft and a ruby red colour. Remove from the dish to cool.

For the shortcake, beat the butter and castor sugar until creamy. Add the egg and mix well. Add the flour and baking powder, then stir until only just combined.

Add half the quince slices, and combine until the mixture comes together into a dough, but don’t overwork the dough.

Turn the oven to 180 degrees C. Grease and line a baking tray. With floured hands, put the dough onto the baking tray, then shape the dough into a round. Mark the round into 6 wedges.

Bake for 25- 30 minutes or until until golden (cover loosely with foil if browning too quickly). Once cool, dust the shortcake with sifted icing sugar, and serve with cream and the remaining quince slices.

 

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