This oatmeal orange cake is a delightful and easy-to-make treat that combines the zesty flavor of oranges with the wholesome goodness of oatmeal. Perfect for a quick snack or a light dessert, this recipe is both satisfying and nutritious. With a touch of sweetness and a hint of coconut, it’s sure to become a favorite in your recipe collection.

Full Recipe:

Ingredients:

• 2 oranges
  (Juiced, and zest from one orange)
• 1 cup oatmeal
  (Regular or quick oats)
• 1/2 cup walnuts
  (Chopped)
• 5-6 tablespoons sweetener or sugar
  (Adjust to taste, can be replaced with honey or maple syrup)
• 2 tablespoons oat flour
  (Can be substituted with regular flour if preferred)
• 1 teaspoon baking powder
  (To help the cake rise)
• 1 tablespoon coconut flakes
  (Optional, for added texture and flavor)
• 6 tablespoons vegetable oil
  (To moisten the cake and add richness)

For the Chocolate Drizzle:

• 1 chocolate bar without sugar
  (Choose a sugar-free variety for a healthier option)
• 2 tablespoons vegetable oil
  (To melt with the chocolate and create a smooth drizzle)

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 170°C (338°F). Grease and line a baking pan with parchment paper to prevent sticking.
2. Prepare the Oranges:
   • Juice the 2 oranges and zest one of them. Set the juice and zest aside.
3. Mix the Dry Ingredients:
   • In a large mixing bowl, combine 1 cup oatmeal, 2 tablespoons oat flour, 1 teaspoon baking powder, and 1/2 cup chopped walnuts. Mix well.
4. Add the Wet Ingredients:
   • Add the orange juice and orange zest to the dry mixture. Stir in 5-6 tablespoons of sweetener or sugar to your taste. If using a liquid sweetener, adjust the quantity accordingly.
5. Incorporate Additional Ingredients:
   • Fold in 1 tablespoon of coconut flakes and 6 tablespoons vegetable oil. Mix until the ingredients are well combined and the batter is smooth.
6. Bake the Cake:
   • Pour the batter into the prepared baking pan, smoothing the top with a spatula. Bake in the preheated oven for 40 minutes or until a toothpick inserted into the center comes out clean.
7. Prepare the Chocolate Drizzle (Optional):
   • While the cake is baking, melt 1 chocolate bar (broken into pieces) with 2 tablespoons vegetable oil in a microwave-safe bowl. Heat in short intervals, stirring in between, until smooth and glossy.
8. Cool and Drizzle:
   • Once the cake is baked, allow it to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Drizzle the melted chocolate over the cooled cake.
9. Serve and Enjoy:
   • Slice the cake into squares and enjoy as a snack or dessert. The chocolate drizzle adds a rich touch, making this cake even more delicious.

FAQs:

1. Can I use other types of nuts in this recipe?
Yes, you can substitute walnuts with other nuts like almonds, pecans, or hazelnuts. Just make sure to chop them into small pieces.

2. Can I use a different type of flour?
Yes, you can use all-purpose flour or whole wheat flour instead of oat flour. If you use regular flour, the texture might be slightly different.

3. Is there a substitute for the sweetener?
You can use honey, maple syrup, or agave nectar as a substitute for sweetener. Adjust the quantity based on your preference and the type of sweetener used.

4. How can I make this recipe gluten-free?
Ensure you use gluten-free oats and oat flour. Check that the chocolate bar you use is also gluten-free.

5. Can I freeze this cake?
Yes, you can freeze the cake. Once cooled, wrap it tightly in plastic wrap or aluminum foil and store it in an airtight container. It can be frozen for up to 2-3 months. Thaw at room temperature before serving.

6. Can I add other fruits to this recipe?
Absolutely! You can add other fruits like berries, apples, or dried fruits to the batter. Just be sure to adjust the baking time if you add extra moisture.

 

Nutritional Information (Per Serving):

Note: Nutritional values are approximate and will vary based on specific ingredients used and portion sizes.

• Calories: 250 kcal
• Protein: 5g
• Carbohydrates: 30g
• Fat: 12g
• Fiber: 4g