11 . 09 . 17
Recipe and image by Julia Georgallis.
Porridge oats. The stuff of campsites, prisons and health retreats – enjoyed by Scots, Oliver Twist and yoga teachers the world over. Tart it up, dress it down, use it for biscuits or to top a crumble. I very often make porridge if I am catering for breakfast. Because it can be well cooked and well seasoned, not just a Dickensian stodgy mess. But no matter how well intentioned it begins its life, like pasta, there is just always too much left of it. This is a recipe for when you have leftover porridge coming out of your ears and don’t know quite what to do with it – porridge cake. It keeps for up to three days and, like a flapjack, works really well for breakfasts on the go.
Makes 1 cake using a 25″ cake tin.
500 g porridge (I should point out that, for this recipe I have in the past used anywhere between 200 g and 600 g, depending on what was leftover and it always works well, the texture just alters slightly.)
OPTIONAL BUT RECOMMENDED: 100 g wholemeal or spelt flour (or whatever wheat based flour you like, really – you can leave this out for a gluten free option but you will get a more dense cake, almost like a flapjack).
100 g butter
70 g honey
100 g seeds
50 g prunes or dates
50 g raisins
1 tsp baking powder
2 tsp cinnamon
1 tsp cardamom
Oats for topping
1. Set your oven to 200 degrees celsius and let your butter get to room temperature.
2. Mix flour, baking powder, spices, seeds and dried fruit in a bowl.
3. Chop up the butter and add it into the dry mix making sure it is well combined.
4. Add the leftover porridge, egg and honey into the mix, beating until the flour has disappeared.
5. Grease a cake tin with butter, spoon the mixture into the tin and top with oats. Bake for 35 minutes until golden brown.