Google: “A sheet cake or slab cake is a cake baked in a large, flat, rectangular cake pan. They may be made in any flavour, with chocolate and vanilla being the two most common. Commonly made in the home with boxed cake mixes, they can come in a variety of additional flavours, with batter mix-ins such as sprinkles and chocolate chips. By definition, they are made from a single continuous piece of cake. Ingredients such as nuts, chocolate chips, or coconut may be sprinkled over the top.
Google: “Berries are a great source of antioxidants, such as anthocyanins, ellagic acid, and resveratrol. In addition to protecting your cells, these plant compounds may reduce disease risk. Berries are a good source of fiber, including soluble fiber. Studies show that consuming soluble fiber slows down the movement of food through your digestive tract, leading to reduced hunger and increased feelings of fullness. This may decrease your calorie intake and make weight management easier.”
Google: “The oat, sometimes called the common oat, is a species of cereal grain grown for its seed, which is known by the same name. While oats are suitable for human consumption as oatmeal and rolled oats, one of the most common uses is as livestock feed. Studies show that oats and oatmeal have many health benefits. These include weight loss, lower blood sugar levels, and a reduced risk of heart disease. Oats are among the healthiest grains on earth. They’re a gluten-free whole grain and a great source of important vitamins, minerals, fiber, and antioxidants.”
I decided to tryout making my own batter, since I last make Spooky berries cake for Halloween. I just love this idea of baking a quick healthy cake that can be eaten as breakfast or dessert. It can be on the go for lunchbox, snack, even picnic. You can use any fruits of your choice, and use any milk, and cream or yoghurt. I am happy my experiment turns out beautiful, healthy, colourful and delicious. Let’s bake!!!!
3 Tbs oil
1 Tbs orange juice
2 c plain flour
1/2 c self raising flour
1/4 c icing sugar
1 Tsp baking powder
1/2 Tsp bicarb
1/2 Tsp salt
1 c milk
170 g blueberries
12 blueberries, garnish (OPT)
12-14 strawberries, cut to bite size
Preheat oven 220 degrees C. Spray oil lightly on baking paper and place in a flat baking tray. Mix both flour, salt, baking powder, bicarb well in a big mixing bowl. Add eggs, oil, milk and orange juice, beat with hand mixer until batter is smooth. Spoon batter into prepared baking tray.
Then smooth the top of batter. Next sprinkle icing sugar using a small sieve on top of batter. Gently press berries, and alternate oats making pattern on batter. Put baking tray in the centre of the oven. Bake for about 15-20 minutes until cake is golden. Switch off oven, close oven door and leave it inside for about 30 minutes. When time up remove tray and put on rack to cool. Once it had cool, brush jam over the top. Then sprinkles chocolates in between the berries about 4 rows. Then garnish with 12 blueberries.
Note: You can use any fruits of your choice. You can make coulis instead of pureed sauce. You can make thicker icing glaze: add more icing sugar about 2 c, using milk about 2-4 Tbs or half milk and citrus: lime or lemon. You can use sour cream and yoghurt instead of milk. You can use white chocolate or dark chocolate chips instead of oats.
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