Faroe Island - Hazelnut Oatcake

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• 1 1/4 cups water
• 1 1/2 cups rolled oats
• 1 1/3 cups all-purpose flour
• 1 teaspoon ground cardamom
• 1/2 teaspoon caraway seed
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups light brown sugar
• 1/2 cup granulated sugar
• 1 cup unsalted butter
• 2 eggs
• 3/4 cup chopped hazelnuts
• 1/8 cup hazelnuts, whole (garnish)
• 1/8 cup raspberries, whole (garnish)
• 1/2 cup light brown sugar
• 1 tablespoon all-purpose flour
• 1 pinch ground cinnamon
• 1 egg
• 2 tablespoons butter, melted
• 1 1/4 cups whole milk
• 1 pinch salt
• 1 tablespoon vanilla extract

Recipe

• 1 preheat your oven to 350 degrees.
• 2 while it's warming up, grease a 9-inch cake pan with butter. line the pan with parchment paper and set aside.
• 3 now boil the water and pour it over the oats. let sit while you mix the flour together with the cardamom, caraway seeds, baking powder and salt.
• 4 in yet another bowl, combine the sugars and the melted butter. add the eggs one at a time and beat until well incorporated, then gradually add the flour and spice mix.
• 5 finally, stir in the oats and the chopped hazelnuts.
• 6 transfer the batter the the pan and bake for 45 minutes to 1 hour, or until a skewer comes out clean. let cool then remove from parchment.
• 7 while the cake is baking, make the vanilla sauce.
• 8 in a heavy saucepan, combine the brown sugar, flour and cinnamon with the egg, melted butter, whole milk and salt.
• 9 heat over a medium flame, whisking constantly. don't let it boil because it will get grainy.
• 10 when the sauce has thickened (10 to 12 minutes later), add the vanilla extract.
• 11 spread the vanilla sauce over the top of the cooled cake, then top with the raspberries and whole hazelnuts.