Before Coronavirus I scheduled a holiday to be a volunteer for Advertising Week 2020. I was looking forward to it and I was so happy I’ve been accepted, having the incredible opportunity to attend the event for free (well, volunteering, but still :D)
However, due to the virus and all the safety measurements taken, the event got postponed, and I thought to just take 2 of those 4 days off, just to relax.
In the meantime, I started eating healhy, trying to replace flour, sugar and oil (butter included), and obviously trying new recipes.
First, I made some oat & banana pancakes about a week ago, but I was still using coconut oil to fry them. Even though there was not much, coconut oil is burning really quick and besides the fact that it wasn’t exactly healthy and Aleks was asking for them every 2 days, I was making a lot of smoke and it was quite annoying.
So instead of frying them, I thought to put them in the muffin tray, see what’s gonna happen. Oh well, some of the best muffins I’ve had so far, that happened.
Last night I decided to make a cake based on the same principle, but with a slight difference to the ingredients.
So there we go!
What do you need for this cake?
- 225g ground oats
- 3 eggs
- 300ml milk
- 30g cocoa powder
- 2 bananas
- 3g baking powder
- 3 apples, cored and chopped with skin on
- vanilla extract
- a pinch of Salt
- 200g cottage cheese
- 200ml double cream
- 150ml Greek yogurt
First, I prepared an apple sauce. I pre-heated the oven to 170°C and I put the apples in an ovenproof container, mixed them with cinnamon and covered with aluminium foil (I didn’t have a lid), left them roast for 1 hour. I took this recipe from Sue Quinn’s “Suger Free” book, which I recommend.
While the apples were in the oven, I prepared the mix for the cake sheet, as well as the icing.
For the cake sheet, I scrambled the eggs with a pinch of salt, added vanilla extract (about 2ml) and the milk and mixed them altogether. Then, I added the smashed bananas, and mixed until it became smooth and creamy.
In a separate bowl I mixed the oats with the baking powder and the cocoa powder, poured the wet mix over and whisked them all together. I put this in the fridge while I made the icing.
For the icing I had around 200g smashed cottage cheese, which I mixed with about 150ml of Greek yogurt and 200ml of double cream.
I am saying around and about, because I wasn’t very sure it’s gonna come out right when I started making it, didn’t have any recipe and I just tried, because I didn’t want to use any powder, sugar, butter and so on.
I mixed them altogether using a mixer and tadaaaa. 😀
I took out the cake batter from the fridge and put the icing in so I didn’t get runny.
In the meantime the apples were ready and I simply put them (including the juice) in a food processor and pureed them. You can also use a blender for this.
Then I mixed 200ml of the apple sauce in the batter, and poured it in a non stick cake tray with a 24cm diameter.
I left it in the oven for about 45 minutes, now it depends on the oven, it might take more or less. Tried it with a cocktail stick to see if it was ready, took it out and left it properly cool down. I also tried to cut it and make 2 sheets, but it was either not cooled enough, or it’s not really working with the oats. I guess you can try and let me know.
Anyway, I just left it like this, spreaded the icing on top as even as I could (btw, I added some rum extract in the icing, but I am sure vanilla would have worked better; or anything else you might like) and then decorated with some apple sauce and the the berries I had left in the fridge.
I hope you liked the idea and if you make this dessert it would be nice to let me know the results.