These cakes are definitely one of life’s little pleasures. We especially enjoy them alongside a warm little latte! They are soft, make people happy, and really you can’t ask for anything better than a hot coffee and a slice of cake!
Our friend Jacques Morin, pastry chef at La Petite Boulangerie Fleury, did us the huge honour of creating a cake recipe which combines not only fresh fruit and ginger, but also oatmeal!
Here is his recipe for oatmeal, prune and ginger cake!
150 g butter
60 g brown sugar
75 g honey
2 g freshly ground ginger
1 g salt
3 eggs
75 g oatmeal
105 g flour
3 g baking powder
75 g sliced prunes
The prunes can be substituted for another fruit, such as apples or peaches, for example.
Toppings: oatmeal, brown sugar, sliced almonds, buckwheat seeds (to taste)
Butter and flour the pan(s) or use paper or silicone liners.
Cream the butter, sugar, salt, brown sugar, ginger, and honey for a full 2 minutes until white.
Add the eggs 1 at a time, mixing between adding each egg.
Add the oatmeal, flour, and baking powder. Mix for 1 full minute.
Add the pieces of the fruit of your choice, mixing gently with a spatula to avoid damaging them.
Pour the batter into the pan(s) and refrigerate for at least 2 hours.
Preheat the oven to 340 °F.
Sprinkle on oatmeal, brown sugar, and sliced almonds to decorate the cake (optional).
Bake for 35 to 50 minutes, depending on the pan. The cake is cooked when it springs back when touched or when a knife is inserted into the centre and comes out clean.
Now, all that’s left is to enjoy this perfectly comforting cake with a steaming cup of coffee! For more dessert ideas and caffeinated recipes, visit the recipes section of our blog!
One of the questions that coffee experts probably hear the most is:“What’s the difference between Arabica and Robusta?” The two types of coffee plants are at opposite ends of the spectrum, and by blending the two together, we can achieve the best of both worlds.
