Isobel Cooks: Oat, Pear and Raspberry Loaf

Monday, February 8, 2016

The other day we spoke about some killer sportswear that I've been donning lately, and today I've decided to balance all of that healthiness out with one of my absolute favourite recipes. So, not only do I want to promote a healthy, balanced lifestyle to my lovely readers (!) but I also think that everyone's Monday can stand to be brightened, and what better way to do that than to present you with a gorgeous cake-like recipe? Now, this is by no means my own recipe - it's a recipe from Bill Granger's 'Bill's Open Kitchen' that I have cooked a bunch of times though usually I end up winging a bit so feel free to experiment a bit! I hope you enjoy it...

INGREDIENTS:

For the topping:

(you may need more or less of this depending on preference, but it's easy to make!)

18 g (1/8 cup) rolled old-fashioned oats

28 g (1/8 cup) brown sugar

1 tablespoon plain all purpose flour

1 tablespoon of chilled butter, cut into small pieces

For the loaf:

100 g (1 cup) rolled oats

375 ml (1 cup) boiling water

150g (5.5oz) unsalted butter, diced

115g (1/2 cup) brown sugar

55g (1/4 cup) fine granulated sugar

2 eggs

1 teaspoon vanilla extract

185g (1.5 cups) all-purpose flour

1/2 teaspoon salt

1 teaspoon baking powder

1 tin of tinned pears (you probably won't need them all, just add as desired)

120g (1 cup) raspberries, fresh or frozen

Method:

For the topping:

Add all of the ingredients for the topping into a bowl, and rub the butter into the oats, sugar, and flour until you produce a crumble-like texture. Set to the side.

For the loaf:

1. Preheat your oven to 180 c and prepare the topping by using the instructions above.

2. Place the oats in a bowl and add the boiling water, putting them to the side to soak.

3. Cream the butter and sugar until creamy.

4. Add the eggs, one at a time, making sure to mix well after each addition.

5. Add the vanilla extract.

6. Combine the salt, flour, and baking soda and sift it into the mix.

7. Drain the oats before adding them to the mix as well. Fold them in.

8. Spread 1/3 of the mixture into a greased/non-stick loaf pan, and add a layer of both fruits on top.

9. Add the second third and repeat with the fruit (use as much or as little as you want - this may require a bit of experimentation!)

10. Add the final layer of the mixture, making sure to cover all of the fruit layer. Sprinkle with the previously prepared topping (again, amount used is up to personal preference)

11. Bake for approximately 1 hour 20 minutes - the centre should still be slightly gooey but only just.

12. Leave to cool, and enjoy with a nice cup of tea!

So, there you have it! A scrumptious and easy recipe that'll see you through 'till the weekend! Let me know if you end up trying it - I'd love to hear what you think of it!

I x