Oatmeal cake with banana and almonds

Ingredients for 1 servings:

• 1 ½ cup(s) rolled oats, wholegrain
• 125 g margarine
• 1 cup water
• ½ cup sugar
• ½ cup brown sugar
• 1 ¼ cup(s) wheat flour
• 1 bag of vanilla sugar
• 1 tbsp, leveled baking soda
• 1 tsp, smothered cinnamon
• 1 pinch of nutmeg
• 1 pinch of salt
• 50 g ground almonds
• 1 banana(s)
• 3 eggs
• Fat for the mold

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 20 minutes

Oatmeal cake according to American recipe

Boil the water, put the margarine and 1 cup of oats in a bowl and pour over the cup of boiling water, stir until the margarine is evenly distributed, then let stand for 15 minutes. After 10 minutes, add another half cup of oats. (The cake will be grainier this way; if you don’t like this, add all the oats at the beginning.) Beat the eggs with the white and brown sugars and the vanilla sugar until frothy, then add to the first mixture and mix on the lowest speed. While stirring, add the flour, cinnamon, nutmeg, salt, baking soda and almonds. Mash the banana with a fork and add it too. Grease a shallow springform pan, pour in the batter and bake in an unheated oven at 175°C or gas mark 5 for about 45 minutes. The cake will quickly become bitter if baked for too long, so be careful not to overcook it. The cake tastes very good with a rum icing.