Faroe Island Oat Cake
On my way to bed recently I happened to glance at this window…what an incredible creation! The streetlight gives the orange hue, but the morning sunlight would erase this temporary masterpiece so there was to be no waiting until daylight. I know that my frosted marvels are indicative of poorly insulated windows in an old house, but at this moment it was a wonder to behold.
Playing with the hue…
Did you know there is a Guide to Frost?
Geez how many posts can I get out of the September Faroe Island dinner?? Apparently quite a few. This was our dessert: Faroe Island Oat Cake served with frozen Champagne Gratin, Creme Fraiche, sliced Radishes and Cucumbers and topped with Tarragon Sugar—much of this combination was inspired by a KOKS (amazing Faroe Island restaurant) menu.
The cake is simple, incredibly moist, and packs a hidden gem of a flavor that you wouldn’t normally associate with cakes but was my favorite part. Do I tell you? Caraway. That’s right, caraway in a cake. It rocks. Like sauerkraut in chocolate cake or salt in chocolate, it’s caraway in cake. My mind keeps being stretched to new lengths and life is good. Caraway.
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This would be a tasty snack to bring along on an afternoon of cross country skiing. Pack a warm sweater to put on while stopped, you’ll be sweaty and will get easily chilled once you stop moving. I have memories of my uncle Jim taking me cross country skiing in the mountains near Ft. Collins, and this is what we did. I think there may have been hard boiled eggs along as well, packed in a daypack with the sweaters and water and cookies.
It was a good day.
I was given this recipe by my friend Dennis (who hosted the Faroe Island dinner), but wanting to give it’s due credit I searched online for its origins. It appears to be from a book called “A World of Cake
Enjoy your afternoon of skiing and cake!
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Faroe Island Oat Cake
Prep Time: 20 minutes
Bake Time: 45-60 minutes
Preheat oven to 350 degrees.
Grease a 9 inch cake pan or a 9×13 inch baking pan, line the bottom with parchment paper.
Heat:
1 1/4 cups Water
Pour over and let rest:
1 1/2 cups Rolled Oats (I used GF oats)
Combine in a bowl:
1 1/3 cup Rice Flour (or all-purpose)
1 teaspoon Cardamom
1/2 teaspoon Caraway Seed
1 teaspoon Baking Powder
1/2 teaspoon Salt
In a separate bowl combine:
1 1/2 cups Brown Sugar
1 cup melted Unsalted Butter
Whisk in:
2 Eggs
Gradually beat in the flour mix into the wet mixture.
Stir in:
the soaked Oats
3/4 cup Hazelnuts, chopped
Pour battre into the prepped pan. Sprinkle with:
Brown Sugar
Cinnamon
Hazelnuts, chopped
Bake for 45-60 minutes.
An unexpected bonus of red taillights.
