FAROE ISLAND - HAZELNUT OATCAKE

Faroe Island - Hazelnut Oatcake image

This recipe is posted here for play in ZWT9 - Scandinavia. This recipe is from cookbook "A World of Cake:" Faeroe Islands are located in the Northern Europe between North Atlantic Ocean and Norwegian Sea. Faeroe Islands are a part of Denmark. Most meals are made of grains, Beef, Pork, Chicken and milk products.

Provided by Baby Kato

Time 1h15m

Yield 1 cake

Number Of Ingredients 22

Ingredients

1 1/4 cups water
1 1/2 cups rolled oats
1 1/3 cups all-purpose flour
1 teaspoon ground cardamom
1/2 teaspoon caraway seed
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups light brown sugar
1/2 cup granulated sugar
1 cup unsalted butter
2 eggs
3/4 cup chopped hazelnuts
1/8 cup hazelnuts, whole (garnish)
1/8 cup raspberries, whole (garnish)
1/2 cup light brown sugar
1 tablespoon all-purpose flour
1 pinch ground cinnamon
1 egg
2 tablespoons butter, melted
1 1/4 cups whole milk
1 pinch salt
1 tablespoon vanilla extract

Steps:

Preheat your oven to 350 degrees.
While it's warming up, grease a 9-inch cake pan with butter. Line the pan with parchment paper and set aside.
Now boil the water and pour it over the oats. Let sit while you mix the flour together with the cardamom, caraway seeds, baking powder and salt.
In yet another bowl, combine the sugars and the melted butter. Add the eggs one at a time and beat until well incorporated, then gradually add the flour and spice mix.
Finally, stir in the oats and the chopped hazelnuts.
Transfer the batter the the pan and bake for 45 minutes to 1 hour, or until a skewer comes out clean. Let cool then remove from parchment.
While the cake is baking, make the vanilla sauce.
In a heavy saucepan, combine the brown sugar, flour and cinnamon with the egg, melted butter, whole milk and salt.
Heat over a medium flame, whisking constantly. Don't let it boil because it will get grainy.
When the sauce has thickened (10 to 12 minutes later), add the vanilla extract.
Spread the vanilla sauce over the top of the cooled cake, then top with the raspberries and whole hazelnuts.

Nutrition Facts : Calories 6184.7, Fat 313.1, SaturatedFat 148.5, Cholesterol 1137.6, Sodium 2398.5, Carbohydrate 788.9, Fiber 30.5, Sugar 551.9, Protein 83.4