Oats Country Cake

From Nelson’s Kitchen

My mother made this cake when we were visiting my brother in Brasília. It was very good and I asked for the recipe. Many variations are possible. To make it gluten-free see note on powdering the oats to coat the pan. For a version without milk, substitute almond milk for milk — usually people with lactose intolerance may consume parmesan cheese. For a vegetarian version use sun-dried tomatoes preserved in oil in place of chicken. For a piscitarian recipe use tuna. For a sinful recipe use fried bacon instead of chicken and add 1/2 cup of cubed gruyere or sharp cheddar cheese.

  1. Preheat oven and prepare form.
    • Turn the oven to 200 C.
    • Oil the shape very well with oil
    • Spray very well with the bread flour. For a gluten-free version, put two tablespoons of oatmeal on the food processor and process to obtain a flour. Pulverize the pan with this flour instead of the bread crumbs.
  2. Process the Oats
    • Put the oats in the bowl of the food processor and pulse five or six times until you obtain coarse flakes.
    • Dump the flakes in large bowl.
  3. Process wet ingredients
    • In a food processor or blender, process the eggs, corn, oil, milk and salt until a homogeneous mass is obtained.
    • Transfer the mixture to the bowl that contain the oat flakes.
  4. Add the dry ingredients
    • Add the oregano, the green onions and parsley, the oats, the parmes ˜t  o the grated and the yeast and mix.
    • Add chicken and tomatoes, or tuna, or dried tomatoes (if using dry tomatoes, do not use fresh tomatoes).
  5. Bake
    • Place the mixture in the pan and bake in preheated oven (200 C) and bake for approximately 40 minutes.
    • The cake is baked when a toothpick inserted in the center comes out clean.
    • Remove from the oven and let it cool for 5 minutes.
    • Thread a narrow tip knife around the shape and around the center.
    • Place the serving dish on top of the shape and invert the shape to unmold the cake.
    • Serve warm.