Oatmeal pound cake

The introduction

Hello everyone, I hope, that you are all doing just fine!

In this article I want to tell you about this other day and my decision of preparing some oatmeal pound cake, which I was pretty interested in, I mean, I had prepared some pound cakes with that all-purpose flour and now I wanted to have some oatmeals instead of that flour, because, you know, they say, that those oatmeals are healthier than the all-purpose flour. And I’ve used oatmeal in my chocolate chip cookies and I’ve prepared some oatmeal cookies, too, with chocolate chips and pumpkin and raisins and everything. that oatmeal is pretty good in many things and, well, especially, if you have them as a flour or nearly as a flour, it’s really good. So that I decided to have some oatmeals as a flour and use it in my pound cake and that was how the preparation process started.

Well, to be honest, I didn’t really had an idea about all this, I mean, I had planned, that I would have that oatmeal floured and then used it in my pound cake, however, I thought that it should have been just oatmeal flour and some vanilla and nothing else, however, then I decided, that I could have some tiramisu cream filling and coconut flakes and even some almond tastein that pound cake and I could just have a really fancy pound cake with oatmeal and tiramisu cream filling and everything.

Ingredients:

• Oatmeal, 1 cup and a little more
• Oil or melted unsalted butter, ¾ cup
• White granulated sugar, ¾ cup
• Eggs, 2 medium
• Kefir, 1/3 cup
• Baking soda, 1 teaspoon
• Drops of vinegar
• All-purpose flour, 1/3 cup
• Almond extract
• Amaretto coffee powder
• Vanilla
• Coconut flakes
• Boiling water, ½ cup
• Tiramisu cream filling

Preparation process

Well, the preparation process was pretty simple, because I’ve prepared this kind of pound cake many times already and it’s like a piece of cake for me to prepare the dough, because I know how to prepare it exactly and how much time it needs to be prepared and everything, you know, so that I started preparing the dough knowing, that I would prepare it very quickly and that I wouldn’t need to spend much time in doing so. And, besides, I have this new thing, which is a blender and chopper at the same time, so that it’s pretty easy to do something like preparing the dough or mixing things together and everything and it’s really comfortable that way.We bought it the other day and we had a pretty bad time choosing it and deciding which one to take, I mean, there were some choices about which one we could buy and they were kind of different and some of them had less functions than the others and it was really hard to make some decisions about them, if you want to know the truth.

Anyways, the preparation process started with the oatmeals. I had these oatmeals, which were the whole oatmeal and I wanted them to be like flour, so that I put them into that chopper-blender and had them turned into some flour. Then I added the water and the oil and mixed them well together in that thing. Then I took the mixture into a small bowl and set it aside, so that the oatmeal flour would kind of be soaked in that water and oil and it would be kind of moist in that cake.

Well, now was the time for some eggs and sugar. I put them into that chopper-blender and mixed them well together for a couple of minutes and then I added the oatmeal mixture to the eggs and sugar and mixed them well. You know, it’s said, that you should mix the sugar and eggs very well just to be like a “gogli-mogli”, which is kind of a dish, that I really liked in my childhood and we ate them a lot, I guess. And I remember, that my grandfather used to help us prepare it and it was a really strange thing, if you want to know the truth. I mean, it was prepared with eggs and sugar and you had to whisk this mixture and get it done that way and then we ate it and we loved it very much, I must say. And my aunt used to prepare it for us, too, however, she liked it prepared with just egg whites, if I remember it correctly.

So, I added the kefir to the mixture with some baking soda and I also dropped some drops of vinegar on that spoon of baking soda, you know, so that it would dissolve in it and things like that. after that, I added the vanilla, and almond extract and coconut flakes and mixed them well together. And then, when I saw it, it was kind of not as thick as I wanted it to be and I thought, that it might not be good for the pound cake, so that I decided to have some flour added and I added that all-purpose flour to my dough and mixed it with the mixture with a silicone spatula. You know, those silicon spatulas are  very good for everything, I mean, with those spoons you can’t get all the thing of that mixture out of the bowl or something like that, however, with that silicon spatula, there can not be left anything in that bowl and I really like that, you know. A silicon spatula is a very good in baking and cooking, because that way you don’t lose much of the ingredients or whatever.

So that, the consistency of my pound cake dough was pretty much how I wanted it to be and I decided to have it assembled in that baking form. You know, that baking form is just a great thing, because that way I can prepare some really great pound cakes and I know, that they will be good and I won’t have to worry about anything at all, if you want to know the truth. It’s like a having a solution for everything, because when I prepared some cakes in the electric oven and in that square shaped baking form, I couldn’t really get some good cakes there and they wouldn’t get doubled in size or whatever and it was all in vain , I mean, the ingredients and my effort and time and everything. that was why I didn’t use to prepare those cakes for quite some time until we bought this halogen oven and, you know, many of those halogen ovens didn’t have a baking form in their complect, however, this one had one and I was really curious, how the cakes would be prepared in that baking form and it was the first time, that I ever prepared a pound cake and prepared it in that baking form and it was really good and that was when I started preparing pound cakes in that baking form and there has been many variations of them and each time I prepare them differently, I mean, with different ingredients added for the flavor and things like that and every one of them has been very delicious and unique and I’m very proud of that, if you want to know the truth.

Anyways, I took this baking form and greased it with oil. Then I had some of the dough poured into it and then there was the time for that tiramisu cream filling, which I had prepared beforehand and you can read about its preparation in another  article here, so that if you want to have it in your pound cake you can have it prepared and added to it, you know.

Well, I took some teaspoons of that tiramisu cream filling and added to the dough so that the cream filling wouldn’t touch the walls of that baking form and it should have been in the middle, so that when the cake baked, the dough would be outside around the cream filling while it being inside the dough. I put a lot of tiramisu cream filling inside that thing, if you want to know the truth. And then I poured some dough again and then I had that tiramisu cream filling added to it, too, because I really wanted to have much cream filling inside the dough and it would be like that lava cake, you know. and then I poured the remaining dough to that thing in that baking form and that was pretty much it, I could just place it in the halogen oven and wait for it to get ready. You know, I had my halogen oven preheated for some time and then I put the lid on that baking form filled with the pound cake dough and I put it on a low rack into the halogen oven and I set it for 50 minutes on a 175 degrees Celsiusand that was just it.

Well, after those fifty minutes the halogen oven stopped and it was time to see, whether or not the pound cake was ready. I took that wooden stick and put it inside the cake and there was nothing on it when I took it out, which meant, that the cake was pretty much cookedand I could take it out of that baking form, you know.

Taking out the pound cake can be a problem some times, so that I really try not to make any bad movements there, however, sometimes it’s not that easy and , especially, when you have added that much of  a cream filling to the dough, I guess. And I waited for some time for the cake to get cooled down, however it was still hot, because I wanted to have it tasted while it was still warm, you know. so that I put that baking form upside down and tried to have it get down or whatever, however, the cream filling was too much for it and it kind of got  cracked, though it was still good and it went out of that baking form without too much effort and everything. well, I was interested in what had happened inside the cake, of course, and when I saw, that the cream filling was pretty much all over the place, I understood that, but it was really what I wanted, if you want to know the truth, and I was happy , that this tiramisu cream filling got well with that pound cake mixture, because when I tasted the cake, it was just really delicious and kind of unique and something special, if you ask me. And those oatmeals were not even bad in the cake and you couldn’t really understand, that the cake was prepared with oatmeal flour and not that usual all-purpose flour, you know.

That was about my oatmeal pound cake and how I prepared it and that tiramisu cream filling, you know, and I think, that you should definitely prepare it if you want to have something good and sweet and with some cream filling inside. It’s a really good choice, and, besides, it’s worth preparing and you don’t really have to buy something like that in some supermarkets and you can just prepare it in one hourand be very happy with your cooking!

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