Porridge is a challenge in BLW. We all know how good it is for our little ones but how to get it in their tummies without the lumpy, gloopy stuff getting everywhere- and I mean everywhere! And why, oh why, does it dry to the consistency of cement? Porridge ruins- yep, literally ruins!- multiple baby grows and outfits once in its dried form…
… The answer? Porridge Cake!
Below is the recipe for my scrummy porridge cake. It makes around 16-20 pieces which freeze for up to 3 months.
This cake is gorgeous! While baking, it fills the house with the most beautiful smell. It’s the perfect sticky consistency for chubby fists to grip and stays moreish even after freezing.
It’s not something I would give everyday, purely because, although homemade, there is sugar in it. I’m currently working on a healthier cake recipe with yoghurt and banana- once I’ve nailed it I’ll share here- but until then this is definitely a wonderful recipe!
You can use the basis of this recipe and change the main ingredient to change the flavour of the cake; be creative! You can use banana, raisins, dried cranberry, blueberries- even chocolate for a treat! Or double up on the cinnamon and add some blended Apple for a lovely winter warmer- the possibilities are endless!
Makes 16 slices of porridge cake and costs around 25p per portion.
100g Porridge Oats
350ml Boiled Water
100g Raspberries (plus a handful for decorating)
100g Caster Sugar
1 tsp Vanilla Extract
1 tsp Cinnamon
1 tsp Baking Powder
1. Preheat the oven at 180c and line a oblong tin with baking paper (around 23cm-33cm)
2. Pour 100g oats into a bowl and add 350ml boiling water, stir and leave to soak for 15/20 minutes.
NB: If you have a food processor, place the ingredients in the food processor in the below order and blitz!
3. Cream the margarine and the sugars together. Beat in the eggs one at a time and add the oats and the vanilla.
4. Combine the baking powder, cinnamon and flour in a bowl and mix together well.
5. Add the dry ingredients to the wet ingredients and mix well. Add 100g raspberries and “mush up” so they’re not whole.
6. Pour the mixture into the tin and scatter over the handful of whole raspberries.
7. Bake at 180c for 25 minutes until a skewer comes out clean.
8. Leave to rest for 15 minutes, turn out gently on a wire rack and peel off baking paper.
Slice up and serve!
To freeze- wrap individual pieces in cling film or place in sandwich bags and freeze.
To defrost- defrost overnight at room temperature- check thoroughly defrosted by pressing lightly with finger before serving