This cake tastes really good with a cup of tea. I like to mix in the raisins and nuts instead of sprinkling them on top. I found that they become to dry and over done on top for my taste. I have guessed at the servings as it depends on how you cut it and a lot of the prep time is just letting it sit there.
Provided by Annacia
Categories Dessert
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine the buttermilk and rolled oats in a bowl and set aside for 15-20 minutes until the oats have softened.
- While the buttermilk and oats are standing, pre-heat your oven to 350°f and line a standard baking tin with greaseproof paper.
- Beat the eggs and add to the oatmeal mix along with the applesauce.
- If using honey add to wet ingredients.
- It using Splenda add to dry ingredients.
- Mix the dry ingredients together, stirring to combine and add to the wet, mixing well.
- Transfer the solid batter into the prepared baking tin. Using a wooden spoon, spread the batter to even it out.
- Sprinkle the cake with roughly chopped walnuts and sultanas and let it sit for 20 minutes before baking.
- Bake cake for approximately 1 hour or until a skewer inserted into the cake comes out clean.
Nutrition Facts : Calories 231.9, Fat 5.1, SaturatedFat 1.1, Cholesterol 54.7, Sodium 129.1, Carbohydrate 40.7, Fiber 3.7, Sugar 12.8, Protein 8.3
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