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Begin by preheating your oven to 360°F (180°C). This specific temperature ensures even baking while maintaining moisture.
If starting with whole oats, grind them in a food processor or blender until you achieve a fine, flour-like consistency. The texture should be uniform to ensure proper binding.
Place the raisins in a bowl and cover them completely with hot water. Allow them to soak for 10 minutes – this step is crucial as it makes the raisins plump and juicy, distributing moisture throughout the cake.
Mixing the Ingredients
- While the raisins are soaking, peel and grate both the apples and carrots. Use the medium-sized holes on your grater for ideal texture. After grating, gently press the apple gratings to remove excess moisture if they seem very wet.
- In a large mixing bowl, thoroughly mash the ripe bananas until they form a smooth paste. The riper the bananas, the sweeter and more flavorful your cake will be.
- Add the eggs to your mashed bananas and whisk until well combined. This mixture serves as your main wet ingredient base and provides structure to the cake.
- Gradually incorporate the oat flour, cinnamon, and baking powder into the banana-egg mixture. Stir until just combined – overmixing can lead to a dense texture.
- Drain the soaked raisins thoroughly. Fold the grated apples, carrots, and plumped raisins into your batter. The folding motion helps maintain air in the mixture for a lighter cake.
Baking Process
- Prepare your 6-inch baking dish by either greasing it thoroughly or lining it with parchment paper. I prefer parchment paper as it ensures easy removal.
- Transfer the batter to your prepared baking dish, spreading it evenly to the edges.
- Bake in your preheated oven for 50-60 minutes. The cake should be golden brown on top, and a toothpick inserted into the center should come out clean or with just a few moist crumbs.
- Let the cake cool in the pan for 10-15 minutes before removing. This resting period allows the structure to set properly.
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