We love biscuits for breakfast, and if they are with fruit and nuts much more like this sponge cake, a perfect combination to carry all the morning of work with energy.
East oatmeal, hazelnut and apple cake It is a juicy cake, which is eaten in the blink of an eye, spicy, and aromatic, but not at all dense thanks to the contribution of the fruit.
If you have a sweet tooth, add a small amount of brown sugar to the surface before baking, which will make the oat flakes and hazelnuts a crisp touch in contrast to its moist and soft crumb.
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We will begin preheating the oven to 180 degrees centigrade. We grease a mold of about 20 centimeters in diameter with a little butter and sprinkle a little flour, shaking off the excess.
In a bowl, mix the rice flour with the ground hazelnuts, the oatmeal and the oat flakes. we remove. We also add the baking powder, bicarbonate of soda, cinnamon and ground ginger, as well as a pinch of salt.
In another bowl, beat the eggs with the brown sugar, whole milk, olive oil and put on top of the dry ingredients. Mix with a spatula and pour the mixture into the mold. Cut the apples into slices and sprinkle them with some oat flakes and chopped hazelnuts if you like.
Bake for 1 hour, let cool in the pan for 15 minutes and transfer to a wire rack.
Lékué – Rectangular Silicone Mold, Red, 24cm
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With what to accompany the oatmeal, hazelnut and apple cake
East oatmeal, hazelnut and apple sponge cake forms a spectacular combination for breakfast accompanying a tea or coffee with milk. The properties of oats are reinforced by joining it to the apple, so it will give us enough energy to endure a day of work or school until midday.
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The news
Oatmeal, hazelnut and apple cake: an easy recipe for breakfast or snack
was originally published in
Direct to the Palate
by Esther Clement.