Oats Rosemary Cake.

Cakes are common choice for desserts. Now days it is a no complication dessert, everybody loves making a cake. This cake can also be called a Pound cake as all the ingredients I have used is in an equal ratio.  I keep trying many variations and this time I tried it with porridge oats and flavouring it with some herbs. I always substitute butter with cooking oil to produce a more moist cake.


Powdered porridge Oats – 1 cup.

All-purpose flour – 1 Tablespoon.

Cooking oil – 1 Cup. (Any vegetable oil).

Castor sugar – 1 Cup.

Eggs (beaten) – 1 Cup.

Baking Powder – 1 Teaspoon.

Rosemary dried – 1 Tbsp.

Lemon juice – 1 Teaspoon.

Vanilla essence – 1 Teaspoon.


  1. Preheat the oven at 200 degrees Centigrade. Grease and line a baking pan. Keep aside.
  2. Cream cooking oil with castor sugar until the mixture turns very white and creamy in a processor or with a whisk. Sunflower oil is always best used while making cakes.
  3. Gradually add the beaten eggs to the oil and sugar. Beat well till it’s slight frothy. Once done take the mixture out onto a separate bowl if using a food processor.
  4. Add the lemon juice, vanilla and grounded rosemary and whisk again till all well incorporated.
  5. Mix the baking powder, flour and oats well. Fold it in lightly with a wooden spoon or spatula and pour quickly on the greased baking pan.
  6. Bake for 30- 35 minutes till a toothpick inserted comes out clean. Rest the cake for 5 minutes inside the oven. Take out and turn it upside down onto a cooling rack. Cool and serve.



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