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## Ingredients
### For the Cake
– **Oat Flakes**: 125 grams (approximately 1¼ cups)
– **Warm Water**: 250 milliliters (1 cup)
– **Ripe Bananas**: 2, mashed
– **Large Eggs**: 2
– **Cocoa Powder**: 2 tablespoons (12 grams)
– **Baking Powder**: 1 teaspoon (5 grams)
– **Vanillin or Vanilla Extract**: 1 teaspoon
### For the Espresso Glaze
– **Powdered Sugar**: 100 grams (¾ cup)
– **Espresso Coffee**: 30 milliliters (2 tablespoons), freshly brewed or instant
## Preparation Instructions
### Preparing the Oats
1. **Soaking the Oats**: In a bowl, combine the oat flakes with warm water. Let the mixture sit for approximately 10 minutes until the oats soften and absorb most of the water. This step ensures the oats integrate smoothly into the batter, contributing to the cake’s moist texture.
### Preparing the Bananas
2. **Mashing the Bananas**: While the oats are soaking, peel and mash the ripe bananas in a large mixing bowl using a fork or potato masher. Aim for a smooth consistency with minimal lumps, as this will contribute to the cake’s uniform texture.
### Combining Ingredients
3. **Mixing Wet Ingredients**: To the mashed bananas, add the soaked oats, eggs, cocoa powder, baking powder, and vanillin or vanilla extract. Stir the mixture until all ingredients are well incorporated, ensuring a consistent batter.
### Baking the Cake
4. **Preparing the Baking Pan**: Preheat your oven to 180°C (350°F). Grease a round cake pan (approximately 9 inches in diameter) or line it with parchment paper to prevent the cake from sticking.
5. **Pouring the Batter**: Pour the prepared batter into the greased or lined pan, spreading it evenly with a spatula to ensure uniform baking.
6. **Baking**: Place the pan in the preheated oven and bake for 25-30 minutes. The cake is done when a toothpick inserted into the center comes out clean, and the top feels firm to the touch.
7. **Cooling**: Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Afterward, transfer it to a wire rack to cool completely.
### Preparing the Espresso Glaze
8. **Making the Glaze**: In a small bowl, whisk together the powdered sugar and freshly brewed espresso until smooth and glossy. The glaze should be pourable but not overly thin. If it’s too thick, add a few more drops of espresso; if too thin, incorporate more powdered sugar to reach the desired consistency.
### Glazing the Cake
9. **Applying the Glaze**: Once the cake has cooled completely, drizzle the espresso glaze over the top. You can pour it centrally and use a spoon to gently spread it toward the edges, or create a rustic look by drizzling it artistically.
10. **Setting the Glaze**: Allow the glaze to set for 10-15 minutes before slicing and serving. This ensures the glaze adheres properly to the cake’s surface.
## Serving Suggestions
– **Accompaniments**: Serve the cake with a dollop of whipped cream, a scoop of vanilla ice cream, or a side of fresh berries for an enhanced dessert experience.
– **Beverage Pairing**: Enjoy a slice alongside a cup of freshly brewed coffee or tea, complementing the cake’s flavors.
## Cooking Tips
– **Banana Ripeness**: Utilize ripe bananas with brown spots for maximum natural sweetness and flavor.
– **Oat Texture**: For a smoother cake texture, consider blending the soaked oats before mixing them into the batter.
– **Gluten-Free Option**: To make the cake gluten-free, ensure you use certified gluten-free oats.
– **Decaffeinated Glaze**: If you prefer to avoid caffeine, opt for decaffeinated espresso in the glaze.
## Nutritional Benefits
– **Oats**: Provide dietary fiber, supporting digestive health and offering sustained energy.
– **Bananas**: Contribute natural sweetness and are rich in potassium and essential vitamins.
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