Apple and Oat Cake

Irish Cooking: Classic and Modern Recipes, p. 109

1 ½ lb cooking apples, peeled and sliced

4 tbsp light brown sugar

1 tsp ground cinnamon

1/3 cup raisins

For the Oatmeal Pastry:

½ cup unsalted butter

Heaped 1 tbsp brown sugar

2 tbsp clear honey

3 cups rolled oats

Grated zest of 1 lemon

2 eggs, beaten

1 glass whiskey

Preheat the oven to 375F. Cook the apples, sugar and cinnamon in a saucepan until the apples form a pulp. Then add the raisins and cool.

Melt the butter, sugar and honey in another saucepan. In a bowl, mix the rolled oats and lemon zest together, then pour into the honey mixture. Add the eggs and whiskey and mix well.

Divide the oatmeal mixture into thirds. Put 1 layer of the oatmeal on the bottom of a cake pan. Cover with half the apple mixture. 

It takes SO. LONG. for the apples to get pulpy. I eventually got impatient and used a potato masher to help things along.

Top this with another layer of oatmeal. Then add the final apple layer, then finish off with the oatmeal.

Bake for 30 minutes. 

I used a springform pan and it came out so pretty!

Serve warm with cream.

Yummmmm.

My Rating: 4/5 "Loved having a no-flour, low-sugar dessert treat to look forward to at the end of my day. The whiskey gives the flavor some nice bite. My partner was disappointed that it wasn't very sweet, but in my mind that's one of its strengths. Don't forget the cream! It ties everything together really well."