We begin by emphasizing that raspberries or blackberries are optional, but they add a flavor boost that cannot be ignored. I also strongly recommend using homemade jam made without boxed pectin. The latter can liquefy at high temperatures and will run out of the cake, affecting its appearance and taste.
To start, preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Take a baking dish measuring 33 x 23 cm and line it with parchment paper. It is important that the paper is longer than the dish, as its edge will serve as "handles" to lift the cake out of the dish. Before placing it, crumple the paper to give it flexibility, making our work easier. Place the paper in the dish, ensuring that the edges stick out on the short sides.
Now, let’s focus on preparing the dough. Mix the flour, salt, and sugar well with a fork, then add the butter, cut into cubes and brought to room temperature. Rub the ingredients between your fingers until you achieve a crumbly texture, similar to wet sand. This process can also be done with a food processor, which will do it all in about two minutes. From the resulting mixture, take 3/4 and place it in the dish, pressing it with your palms to create an even layer.
Bake this layer in the oven for about 20 minutes until it turns golden. If you want to speed up the process, you can increase the temperature by a few degrees. Once baked, remove the dish from the oven and let it cool for a few minutes. Then, add a generous layer of homemade raspberry or blackberry jam, ensuring it is evenly distributed.
In the remaining 1/4 of the dough, add the oats and mix well. Sprinkle this combination over the jam, creating a crunchy layer. If you are using fresh or frozen fruits, add them on top now. Close the dish again and leave it in the oven until the top becomes golden.
After baking is complete, remove the dish and let it cool slightly. Then, using the "handles" of the paper, lift the cake out of the dish and place it on a rack to cool completely. When it is cool, cut it into squares of about 3 cm.
It is important to mention that the cake is delicious, and if cut while still warm, you risk having nothing left by the time it cools completely. In conclusion, this jam and oat cake is not only easy to prepare but also perfect to enjoy alongside a cup of tea or coffee, and its taste will delight any dessert lover.
To start, preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Take a baking dish measuring 33 x 23 cm and line it with parchment paper. It is important that the paper is longer than the dish, as its edge will serve as "handles" to lift the cake out of the dish. Before placing it, crumple the paper to give it flexibility, making our work easier. Place the paper in the dish, ensuring that the edges stick out on the short sides.
Now, let’s focus on preparing the dough. Mix the flour, salt, and sugar well with a fork, then add the butter, cut into cubes and brought to room temperature. Rub the ingredients between your fingers until you achieve a crumbly texture, similar to wet sand. This process can also be done with a food processor, which will do it all in about two minutes. From the resulting mixture, take 3/4 and place it in the dish, pressing it with your palms to create an even layer.
Bake this layer in the oven for about 20 minutes until it turns golden. If you want to speed up the process, you can increase the temperature by a few degrees. Once baked, remove the dish from the oven and let it cool for a few minutes. Then, add a generous layer of homemade raspberry or blackberry jam, ensuring it is evenly distributed.
In the remaining 1/4 of the dough, add the oats and mix well. Sprinkle this combination over the jam, creating a crunchy layer. If you are using fresh or frozen fruits, add them on top now. Close the dish again and leave it in the oven until the top becomes golden.
After baking is complete, remove the dish and let it cool slightly. Then, using the "handles" of the paper, lift the cake out of the dish and place it on a rack to cool completely. When it is cool, cut it into squares of about 3 cm.
It is important to mention that the cake is delicious, and if cut while still warm, you risk having nothing left by the time it cools completely. In conclusion, this jam and oat cake is not only easy to prepare but also perfect to enjoy alongside a cup of tea or coffee, and its taste will delight any dessert lover.
Ingredients
2 cups flour (290 g) 1/2 cup sugar (100 g) 1/2 teaspoon salt 1 1/2 sticks of butter (165 g) - margarine for the vegan version 3 full tablespoons of oats raspberry jam (I used blackberry - homemade jam) raspberries (blackberries) for decoration (optional)