Preparation time: 15 minutes
Baking time: 50 minutes
Ingredients
| 300 g | flour, shifted |
|---|---|
| 1½ tsp | baking powder |
| 1½ tsp | baking soda |
| 1 tsp | salt |
| 75 g | brown sugar |
| 38 g | quick cooking oats + 3 tbsp to sprinkle |
| 150 g | sugar |
| 1 | lemon, zested (about 1 tbsp) and juiced (about 2 tbsp juice) |
| 2 cup | blue berry |
| 60 g | butter, softened |
| 2 tbsp | canola oil |
| 1 | QL Omega Egg, lightly beaten |
| 250 ml | milk |
| 6 tbsp | sliced almond, 2 tbsp to sprinkle |
| 2 tbsp | butter, melted |
Method
- Preheat oven to 180°C.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, brown sugar, oats, sugar and lemon zest. Set aside.
- In another large bowl, blend together softened butter, oil, QL Omega Egg, milk and lemon juice with hand mixer.
- Add flour mixture gradually into the egg mixture until combine well.
- Add blue berries and gently fold it into the batter.
- Grease a 10"x 6” or 8”x8” casserole pan. Pour the batter into it.
- Sprinkle some oats and sliced almonds on top.
- Bake in a preheated oven for 45-50 minutes or until well done.
- Once cool, slice and serve.
Chef Tips:
These cake can be served chilled or warm with a side of cream or ice cream.
