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Recipe

Oat Cake With Warm Mixed Berry Compote And Clotted Cream

  • Yield: 6 to 8 servings

Ingredients

  • 1 cup rolled oats, not instant
  • 1 1/2 cups boiling water
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon salt
  • 1 stick unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • Mixed Berry Compote
  • Clotted cream, for serving

Directions

  • Preheat oven to 350 degrees F. Butter and flour a 9-inch baking pan.
  • Place oats in a bowl, pour the boiling water over and let soak for 30 minutes. Drain well.
  • Sift together the flour, baking soda, cinnamon, nutmeg and salt on waxed paper. Place butter and sugars in the bowl of a mixer fitted with the paddle attachment and mix until light and fluffy. Add the eggs, one at a time and mix until smooth. Add the dry ingredients and mix until just combined. Scrape the batter evenly into the prepared pan and bake in the oven until a toothpick inserted into the center comes out with a few moist crumbs, about 35 to 40 minutes. Place on a baking rack and let cool for 40 minutes; this cake is best served warm. Serve the cake topped with some of the warm berry compote and a large dollop of clotted cream.