Dried Mulberry Oat Cake

Instructions

1. Step 1

   Heat the oven to 175°C. Line the base and sides of a 20 cm round cake pan with baking parchment.

   Cookware: 8-inch (20 cm) cake pan, oven

2. Step 2

   Blend the milk and dried mulberries until the fruit is finely broken down and the mixture resembles a thick purée.

   Timer: 2 min (fixed)

   Ingredients used: 140.0 gr Dried Mulberries, 200.0 ml Milk

   Cookware: blender

3. Step 3

   Add the eggs to the mulberry mixture and blend briefly, just until evenly combined.

   Timer: 1 min (fixed)

   Ingredients used: 2.0 piece Egg

   Cookware: blender

4. Step 4

   Whisk the oat flour, baking powder, and vanillin together in a mixing bowl until evenly distributed.

   Timer: 1 min (fixed)

   Ingredients used: 10.0 gr Baking Powder, 90.0 gr Oat Flour, 5.0 gr Vanillin

   Cookware: mixing bowl, whisk

5. Step 5

   Pour the mulberry mixture into the dry mixture and fold until no dry flour remains.

   Timer: 2 min (fixed)

   Cookware: mixing bowl, spatula

6. Step 6

   Transfer the batter to the prepared pan, level the surface, and scatter the dark chocolate evenly over the top.

   Timer: 2 min (fixed)

   Ingredients used: 50.0 gr Dark Chocolate

   Cookware: 8-inch (20 cm) cake pan, spatula

7. Step 7

   Bake at 175°C for 30–35 minutes, until the center springs back lightly and a wooden skewer inserted away from the chocolate comes out without wet batter.

   Timer: 30 min (fixed)

   Cookware: 8-inch (20 cm) cake pan, oven, Wooden skewer

8. Step 8

   Cool the cake in its pan for 10 minutes, then transfer it to a wire rack. Cool for at least 15 minutes more before cutting into 8 slices.

   Timer: 25 min (fixed)

   Cookware: 8-inch (20 cm) cake pan, knife, wire rack