Fast and Easy Oats Cakes Recipe

 This recipe is one of the easiest treats you can whip up if you're feeling for something sweet or the children are really looking forward to dessert time. I will offer two variations for consistency as some prefer it to be more cakey and filling, and other like it fluffy and light. 

Ingredients:

5 eggs

3 dl of sugar

3 dl of flour

3 tablespoons of sunflower oil or melted butter

Vanilla extract or powder to taste

Oats and powdered sugar (for the top)

First off,  mix the sugar and the five eggs into a large bowl either by hand or with  a mixer. Don't overdo it if you're using a mixer because the mixture will toughen up too much. Next, Add the vanilla extract or powder toothpaste and star by hand period. Now, add 3 tablespoons of sunflower oil or melted butter and stir, preferably by hand. It's time for the flour. Add 3 dl of flour and stir either by hand or using a mixer. 

In a medium sized  oven form,  lay down a baking sheet and spread butter over it period next, sprinkle all purpose flour and transfer your mixture into the pan. This is to ensure that the bottom of the pastry has a nice soft layer that will stay moist and  buttery and it won't stick. 

This is where the oats and the powdered sugar come in. You can choose between white sugar or brown sugar if you prefer. Whatever you choose, prinkle theoats over the top and following with the sugar of your choice.  powdered sugar will melt faster and it will leave a thin but crispy layer on top of the pastry that you also be very even. Granulated sugar might not melt fast enough by the time the pastry is done baking, depending on how much sugar you put on top. If you do end up using granulated sugar, I would suggest adding less sugar in your batter so that the pastry doesn't come out way too sweet.

This tip brings us to the  second variation of the consistency of these mini cakes.  if you use even amounts of flour and sugar in the batter, the pastry will come out more  cakey and filling. If you prefer a lighter texture,  use 2 dl  of sugar and six eggs.  Alternatively,  you can also add a few tablespoons of milk of your choice to make the finished treat slightly more moist and lighter in texture.  However, remember that that will increase the volume of your batter slighly.

Bake the mixture for about 20 minutes on 180 C,  but check regularly.  when it looks like the pastry is done baking take a toothpick and prick the meadow all the way to the bottom. If the toothpick comes out clean then the pastry is ready. Cut up in squares and store in a dark place and in an airtight container for up to a week.