Aronia Oatmeal Cake
I am very curious and I like experimenting with new ingredients in the kitchen and in the garden as well. So I ended up buying an aronia cutting 2 years ago and it grew nicely. But when we first tasted it, we were all shocked to discover we didn't like it at all. The kids refused to eat and my husband and I tasted it from time to time just to give it another chance but unsuccessfully. I was even thinking to give up on it this year.
I felt sorry for how beautiful and productive this tree was (I've already picked 2 kilos this summer) and I decided not to rush and keep looking for some recipes and ways of preparing it somehow. And so I came across this aronia cake recipe - unexpectedly good, the fruit loses somewhat the astringent taste, but there is still some of its distinctive flavour left. The fact that this berry is not very juicy is a plus, after baking, the cake will have a firm shape and won't get too soggy.
I'm thinking you could easily improvise this recipe with other fruits, provided they aren't very juicy like the apples, for example, and you do everything else in the same way. If they are juicy, add 1-2 tbsp cornstarch to thicken the fruit filling.
For this recipe I'm using a round pan about 26-28 cm in diameter. If yours is much bigger or much smaller, just adjust the amounts a bit.
So, line the pan with parchment paper and bring the paper edges up to cover the interior sides of the pan. Notice that I have a removable bottom pan and I could have let the sides uncovered but, this way, the juice from the fruit would be released in the oven, making unpleasant smoke.
Pick the aronia fruit and wash well under running water, let drain for a bit.
Toss 5 tbsp sugar over the parchment paper at the botton of the pan and shake to make the sugar spread evenly.
Then top with the aronia berries we prepared before.
Cut 30g butter into small cubes and spread among the berries.
In a bowl, beat with the mixer or a whisk - 4 eggs, 150g yogurt, the remaining sugar (100-120g) and 120g melted and cooled butter.
On a plate, mix together 100g fine oat flakes, 150g white flour and baking powder.
Add this mixture to the batter we've just prepared.
Stir well with a whisk or a mixer until it gets like a thick yogurt and without lumps.
Pour the batter into the pan and carefully use the spoon to make an even layer.
Bake in the preheated oven at 170 degrees C for 45-50 minutes, until nice golden brown and when the toothpick comes out clean.
Remove from the oven and let sit for 30 minutes, allowing it to cool down.
Then turn it upside down on a serving platter and carefully remove the parchment paper.
Now let sit for at least another hour, to cool down completely.
I've noticed this cake tastes the best when it's completely cooled. I tasted it after 2 hours after baking, while it was still warm and it was good. And I tried it again the next day and the taste of aronia felt more complete.
I say you should give it a chance. In the end, we decided not to give up on it. It's full of vitamins and nutrients and besides, if cooked properly, it can be quite interesting.
Enjoy!
