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Rolled-oat cake with figs

Rolled-oat cake with figs
Al Seib / Los Angeles Times

If the heart of a bakery is its oven, then Proof Bakery's is ginormous. Really. It's a gas-powered Dalton with double doors and revolving shelves that can fit 18 sheet trays -- or 72 pies -- at a time. The ... Read more

Total time: 1 1/2 hours, plus cooling time | Makes 1 (9-inch-round) cake
  • 1 cup rolled oats
  • 2 cups (16 ounces) hot milk
  • 3/4 cup plus 2 tablespoons (1 3/4 sticks) butter
  • 1 cup (7 ounces) sugar
  • 3 1/2 tablespoons (2.8 ounces) honey
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 teaspoons baking powder
  • 2 1/2 cups plus 2 tablespoons (9 ounces) spelt flour or all-purpose flour
  • 5 to 6 fresh figs, halved or quartered
  • 2 tablespoons turbinado sugar

Step 1Heat the oven to 350 degrees. In a medium bowl, combine the oats and hot milk. Set aside for a few minutes to allow the oats to absorb most of the milk and to cool down the milk slightly.

Step 2In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using an electric mixer, cream the butter and sugar until pale and fluffy, 3 to 5 minutes. Stir in the honey and vanilla extract.

Step 3Gradually add the eggs, one at a time, beating well after each addition.

Step 4Sift the baking powder and flour together, then fold into the butter mixture.

Step 5Drain any remaining liquid from the oats, then stir them into the mixing bowl. Pour into a greased 9-inch-round cake pan and place the fig slices evenly on top. Sprinkle the top with the turbinado sugar. Bake for 50 minutes until a skewer inserted into the center comes out clean, 50 to 65 minutes. If the cake browns too quickly, loosely cover the top with foil until the cake is done. Cool on a rack.

Note: From Na Young Ma of Proof Bakery in Atwater Village.


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