This cake uses simple ordinary pantry ingredients and despite being moderately low in fat has a deliciously moist crumb. The flavors are amazing . . . brown sugar, maple, mace, combined with the wholesome nuttiness of old fashioned oats.
Are you sold yet? I sure hope so. This is a cake you will not want to miss out on baking. Perfect for sharing with your friends or your family, for a coffee time treat, or as a simple dessert. This cake spells winner all the way around!
- 1/2 cup (40g) old fashioned rolled oats (not quick oats)
- 2/3 cup (160ml) boiling water
- 3/4 cup (94g) all purpose plain flour
- 3/4 tsp ground mace, or freshly grated nutmeg
- 1/2 tsp baking soda (bicarbonate of soda)
- 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 1/4 cup (57g) butter, at room temperature
- 1/2 cup (100g) packed soft light brown sugar
- 1 large egg
- 1/3 cup (80ml) dark pure maple syrup
- 1/2 tsp vanilla extract
- 1/3 cup (80ml) dark pure maple syrup
- 1/4 cup (57g) butter
- 1/2 cup (38g) shredded sweetened coconut, lightly packed
- 1/3 cup (36g) chopped toasted pecan nuts
- 1/2 tsp vanilla extract
- 2 TBS dairy sour cream
Maple Oatmeal Princess Cake
Ingredients
- 1/2 cup (40g) old fashioned rolled oats (not quick oats)
- 2/3 cup (160ml) boiling water
- 3/4 cup (94g) all purpose plain flour
- 3/4 tsp ground mace, or freshly grated nutmeg
- 1/2 tsp baking soda (bicarbonate of soda)
- 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 1/4 cup (57g) butter, at room temperature
- 1/2 cup (100g) packed soft light brown sugar
- 1 large egg
- 1/3 cup (80ml) dark pure maple syrup
- 1/2 tsp vanilla extract
- 1/3 cup (80ml) dark pure maple syrup
- 1/4 cup (57g) butter
- 1/2 cup (38g) shredded sweetened coconut, lightly packed
- 1/3 cup (36g) chopped toasted pecan nuts
- 1/2 tsp vanilla extract
- 2 TBS dairy sour cream
Instructions
- First make the cake. Put the oatmeal in a small bowl. Add the boiling water and set aside to allow the oats to soften and absorb the water.
- Preheat the oven to 350*F/180*C/gas mark 4. Butter an 8 inch square baking tin well and then line with baking parchment. Set aside.
- Measure the flour, soda, baking powder, salt and mace into a medium sized bowl and whisk well together. Set aside.
- Cream the butter and sugar together in a large bowl using an electric mixer until light and fluffy, scraping down the sides of the bowl occasionally. Beat in the egg until well combined.
- Beat in the maple syrup and the vanilla.
- Add half of the dry ingredients and beat to combine, starting on low and working up to medium until well combined.
- Add the oatmeal mixture and again beat to combine. Add the remaining dry ingredients and beat until well combined without overbeating. Pour into the prepared baking dish.
- Bake for 30 to 35 minutes, until risen, golden brown, and the top springs back when lightly touched a toothpick inserted should come out clean. While the cake is baking make the topping.
- Measure the maple syrup and butter into a saucepan. Cook over medium low heat until the butter is melting. Increase the heat to high and bring to the boil.
- Boil for 2 1/2 to 3 minutes. Remove from the heat. Stir in the vanilla and sour cream. Whisk together until well combined and no white streaks remain.
- Stir in the coconut and nuts. Set aside and keep warm.
- When the cake comes out of the oven, spoon the topping over the top of the cake in dollops and then use a fork to spread it evenly over the top of the cake.
- Leave to cool completely on a wire rack before serving.
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- 4 boneless, skinless chicken breast halves, pounded to an even thickness
- salt and freshly ground black pepper
- 45g plain flour (1/4 cup)
- 2 medium free range eggs
- 125g of Japanese Panko, or other fine dried bread crumbs (1 1/3 cups)
- 60ml of vegetable oil for frying (1/4 cup)
- 1/4 cup (60g) hot sauce
- 1/2 cup (170g) honey
- 3 TBS butter
- 1 TBS packed soft light brown sugar
- 2 tsp apple cider vinegar
- 1/4 tsp each onion powder, garlic powder and dry mustard powder (do not use salts)
Crunchy Hot Honey Chicken Cutlets
Ingredients
- 4 boneless, skinless chicken breast halves, pounded to an even thickness
- salt and freshly ground black pepper
- 45g plain flour (1/4 cup)
- 2 medium free range eggs
- 125g of Japanese Panko, or other fine dried bread crumbs (1 1/3 cups)
- 60ml of vegetable oil for frying (1/4 cup)
- 1/4 cup (60g) hot sauce
- 1/2 cup (170g) honey
- 3 TBS butter
- 1 TBS packed soft light brown sugar
- 2 tsp apple cider vinegar
- 1/4 tsp each onion powder, garlic powder and dry mustard powder (do not use salts)
Instructions
- Make the chicken first. Season the pounded chicken breasts with some salt and pepper.
- Place the flour on a plate. Beat the eggs in a shallow bowl. Place the Panko into another shallow bowl.
- Working with one at a time, dredge the chicken breasts into first the flour, then the eggs, and finally the Panko, coating them evenly and pressing the crumbs on to adhere. Set aside on a lined baking sheet while you heat the oil.
- Heat the oil in a large frying pan until hot, but not smoking.
- Add the chicken breasts and reduce the heat to medium. Cook, turning once, until the crumbs are golden brown and the chicken feels firm when pressed in the center. (About four minutes per side.) Adjust the heat as needed so that the crumbs don't burn. Transfer to a cutting board and keep warm while you make the sauce.
- To make the sauce, combine all of the ingredients in a small saucepan. Heat to the boil, whisking then reduce to a slow simmer and cook, whisking for about 2 minutes. Keep warm.
- Slice each breast across the grain into wide strips. Slide a knife under the strips and transfer to warm serving plates. Drizzle some of the sauce over the chicken and then pass the rest to be used for dipping.
Did you make this recipe?
I can also promise you that this small batch recipe is very delicious! It is a lovely hearty soup which goes wonderfully with crackers or crusty bread. I promise you it does not taste like baked beans.
Really. It is like a thick tomato and bean soup, with just a bit of zip from the chili powder which is used to season it. There is also celery and a bit of onion and some tinned tomatoes. Water. No need for stock, and if you have leftover baked beans so much the better!
My mother made the most beautiful baked beans. They were usually a Saturday night supper. She would soak the navy beans overnight and then pop them into her clay bean crock in the morning with a few other bits.
It wouldn't be too long before the smell of them baking would be tantalizing our tastebuds and would do so the whole length of the day through. There was no finer supper on earth. I would give anything to be able to enjoy a plate of my mother's home baked beans now!
- 2 cups baked beans (1 can /260g)
- 1 small onion, peeled and chopped
- 1 stalk celery, chopped
- 3/4 cup (170g) tinned tomatoes
- 3/4 tsp mild chili powder
- 3 cups ( 720ml) water
- salt
- freshly ground black pepper
Are you nuts about soup? I could eat soup any time of year. Here are some more favorites that I have cooked here in The English Kitchen!
BAKED POTATO SOUP - This potato soup is a delicious bowl filled with all the comfort food goodness of a loaded baked potato. Rich and belly warming, this is sure to become a favorite! What's not to like about a rich and creamy soup that is loaded with cheddar cheese, crisp bacon, sour cream and spring onions?? Nothing that's what!
LITTLE MEATBALL SOUP - Its amazing what you can do with a package of macaroni, a tin of tomatoes, some stock cubes and a pound of Italian sausage!! This deliciously hearty soup is fantastic ladled into heated bowls and topped with a smattering of good grated cheese! Some garlic toast on the side would be great!
Baked Bean Soup
Ingredients
- 2 cups baked beans (1 can /260g)
- 1 small onion, peeled and chopped
- 1 stalk celery, chopped
- 3/4 cup (170g) tinned tomatoes
- 3/4 tsp mild chili powder
- 3 cups ( 720ml) water
- salt
- freshly ground black pepper
Instructions
- Put 1 1/2 cups (195g) of the baked beans, the onion, celery, tomatoes, chili powder and water into a large pot. Reserve the remaining beans for the end
- Bring to the boil, then reduce the heat and simmer, partially covered for about 30 minutes.
- Using a stick blender, puree the soup mixture until smooth. You can also use a potato masher for a slightly coarser texture.
- Add the reserved baked beans. Reheat, seasoning to taste with salt and pepper.
- Serve ladled into hot soup bowls for a delicious lunch time treat.
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