A very Happy New Year folks! Although I have been cooking up a storm, I haven’t brought myself to write in this little space. I could have piled the recipe here and gone, but I want to share a piece of me with every blog post, which is why, I kept away to come back with loads of positivity and inspiration. And then I was spending much of the last few weeks celebrating Christmas, Little A’s birthday followed by NYE with close knit of friends whom we call family; so I have very little to complain. Also, that Little A has begun his usual school, the morning hours are very quiet in the house. Just the right time and concentration I need to give some TLC to this little blog. 

I have been on an experiment lately and the only cake that I have ever baked {on repeat} in last one month or so is this one from oats and almond meal, with slight twists in every attempt to match the taste I was craving to pair with my evening tea. Almond is one of my favorite nut, after hazelnuts ofcourse. I have used in cookies, curries and carrot cake before and love it’s nutty flavor and the result is always light and soothing. Oats is something that I have begun to love in last few years, probably since the time Little A was born as he prefers it for his breakfast over eggs. We don’t go without adding a bit of oats in our diet every week either in the form of good ol’ porridge, muesli, crepes or overnight oats (I know!). Combination of oats and almond had me curious for a long time since I made thumbprint cookies because it took me time to understand how to make them work together. Almonds release their oil while in the oven and oats wont absorb it all so it is a bit challenging as no one wants oil dripping down the pan when you pull it out from the oven. But once you regularly start substituting these for regular all purpose flour, you become aware how much oil in the recipe need to be moderated and it becomes easier from there, while letting you put a robust and hearty cake on your plate.

I don’t do diets, however I believe a way to healthy lifestyle is through moderation. While I have eliminated refined flour in this recipe, I couldn’t let go of sugar albeit it is only limited to a few tablespoons as addition of a ripe banana lends a right amount of sweetness and moisture to this cake. This cake has become one of our favorites to have for afternoon tea. It is light and literally just take minutes to put everything in a blender and let it rise in the oven. 


Oats and Almond Meal Blender Teatime Cake
  • 1 cup oats
  • 1 cup almond meal (grind almonds in a blender to get almond meal)
  • 1/4 cup brown sugar
  • 2 nos bananas, mashed with a fork
  • 2 nos eggs
  • 1/4 cup canola oil
  • 1/2 tsp vanilla essence
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • pinch salt
  • 1/3 cup dried cranberries (optional)
  1. Preheat the oven to 160 Degrees C and grease the springform pan with butter or oil. 

  2. Place eggs, oil, vanilla and sugar in a blender jar and blend until well mixed. Add oats, almond meal, baking powder, baking soda and salt to the wet ingredients. Run the blender until the batter is well incorporated. Stir in mashed bananas and dried cranberries and mix gently.

  3. Pour the batter in a prepared springform pan. Bake in a pre-heated oven for approximately 45 minutes until the cake test comes clean. Remove from the oven and let cool.

  4. Loosen the sides of springform pan and run a butter knife through the sides. Place the cake on a cake stand or plate. Slice and serve with tea.

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