It had been an eternity since I had baked egg cakes. I came up with the idea of making them again after browsing my own archive of recipes and seeing photos of my very first egg cakes. Not long before, I had baked delicious creamy muffins by replacing some flour with almond flour and I decided to use that idea for these oatmeal almond sponge cakes. I think these are the most delicious egg cakes I’ve ever made myself (and have ever eaten at all). A super tasty snack that is easy to take with you. I like to freeze some so that I can always grab a healthy snack if I feel like it.
These oatmeal-almond egg cakes are a delicious variant of the classic egg cakes. Super easy to make yourself and very tasty as a snack.
- 50 grams of fine granulated sugar
- 1 tsp vanilla extract
- 50 grams of flour
- 50 grams of almond flour
- 25 grams of oatmeal
- 1 tsp baking powder
pinch of salt
- almond flakes or oat flakes, for garnish
- 2 eggs (M)
Beat the eggs and sugar until fluffy. Do this for at least 5 minutes with the mixer on the highest setting.
Now add the vanilla extract, flour, almond flour, oatmeal, and baking powder and salt. Fold this carefully into the batter. Once it is well mixed, stop so that the mixture remains as airy as possible.
Spoon piles of the batter onto a baking tray lined with parchment paper. A good full tablespoon per egg cake is sufficient. Spread some oat flakes or flaked almonds over your cakes for garnish.
Bake the egg cakes for 10-12 minutes at 180 ° C (top and bottom heat) or until the edges turn golden brown.
Storage: To prevent drying out, it is best to pack the egg cakes airtight as soon as possible. That way they stay good for a week. You can also freeze them for longer storage.