I’ve gotten a few requests for the oatcake I made last week. Think of it as the Irish equivalent of cornbread. Think of it as the sacred bread of a goddess-saint. Think of it as breakfast. Think of it as dessert. Think of it on your countertop, steaming defiantly in the face of winter.
Feast for St. Brigidt’s
Makes 12 8 4 servings, if no one goes all reality tv devious while you’ve looked away.
- 1 1/2 cups buttermilk
- 1/2 cup Irish steel-cut oats (McCann’s is straight from County Kildare!)
- 1/2 cup oat flour
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon celtic sea salt
- 2/3 cup sugar
- 2 tablespoons honey or golden syrup (I like Lyle’s)
- 1/4 cup canola oil
- 1 teaspoon vanilla extract
- 1 tablespoon Irish whiskey
- 1 large egg
- Baker’s Joy
Combine buttermilk and oats; cover and refrigerate 8 hours. GAH!
Preheat oven to 375° F.
Lightly spoon flours into a dry measuring cup; level with a blade.
Combine flours, baking powder, baking soda, and salt, stirring with a whisk.
Place sugar, honey/syrup and oil in a large bowl; add vanilla, Jameson’s and egg; mix until well blended. Stir in oat mixture; stir until well blended. Add flour mixture, beating just until moist.
Scrape batter into a deep baking pan coated with cooking spray. Bake at 375° F for 30 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack. Devour with local honey and Irish butter.