Anson Mills Steel Cut Oat Cake

This recipe is great because steel cut oats are a staple in our kitchen and this cake is a good use for any extra cooked oats.

160g Anson Mills Steel Cut Oats 200g Water
Bring water to a boil and pour in oats. Reduce to low heat and cover. Cook until oats absorb all the water and are tender (about 20 minutes). Spread outon sheet tray and allow to cool.

• 225g Brown Butter
  
• 300g Demerara
  
• 4 eggs
  
• 2 tsp Vanilla Extract
  
• 420g All Purpose Flour
  
• 120g Oat Bran
  
• 2 tsp Baking Soda
  
• 1 tsp Cinnamon
  
• 1 tsp Salt
  
• 1 cup Blackberry Farm Apple Butter
  
• 400g Cooked Oats, from above
  

Combine all ingredients and set aside.
Cream together the brown butter and demerara sugar. Slowly add eggs and vanilla extract to the batter.
Add the dry ingredients and mix on low.
Add apple butter. Scrape down sides of the bowl and mix until combined.
Add the cooked steel cut oats. Mix until combined
Butter and paper a 10 inch cake pan. Bake at 310 degrees for about 40 minutes or until cake springs back to the touch.
Serve with fresh fruit and cream.

Liz Miller, Pastry Chef