When my mum was focused on baking cakes for an important occasion, she usually failed. But whenever she casually prepared a cake for Sunday dessert, it was wonderful. Unfortunately, it is similar with me. Usually, festive baked goods are far from perfection, but everyday cakes taste and look fantastic. Can somebody solve this mystery?

This time the cake I prepared in 15 minutes was so delicious that I regret I prepared only a small baking tray of the oat cake with fruit. I won't make the same mistake twice. Even the ingredients for this dish had to be changed. I didn't have enough flour, so I sloppily ground some oats and I used the leftover fruit from the fridge. It was a zero waste cake. 

Ingredients (20-cm cake tin)
dough
180g of flour
110g of rolled oats
150g of butter
150g of brown sugar
1 teaspoon of baking powder
1 teaspoon of vanilla essence
2 tablespoons of chopped almonds
stuffing
2 apples
150g of fruit (raspberries, blueberries, currants)
1 tablespoon of potato flour
1 tablespoon of sugar
1 teaspoon of cinnamon

Heat the oven up to 170C.
Blend the rolled oats. Make the crumble topping with the rolled oats, flour, vanilla essence, sugar and baking powder. Knead 2/3 of it to make a smooth dough. Add the chopped almonds to the rest of the crumble topping, mix them in and leave in the fridge. Cover the bottom of the cake tin with the dough.
Cube the apples, add the rest of the fruit, potato flour, sugar and cinnamon and mix them in. Put the fruit onto the dough. Put the crumble topping onto the fruit. Bake for 40-45 minutes. Sprinkle with some caster sugar before serving.

Enjoy your meal!

Try also:
Basbousa: a crazily delicious cake from the Middle East
Small chocolate-raspberry cake
Swift French pastry with white chocolate, tahini and fruit