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Oat tart (with one egg)

Oat tart is made from egg and sugar stirred for 45 minutes with rolled oats, flour and baking powder, baked in a hot oven for at most 10 minutes and served with jam or cream. From Erken's Stor kokebok (1949), p. 675.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 675 (falt i det fri)

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About the dish

This is one of several oat dishes in the book, a small tart made quickly with no fat in the batter. The book has another recipe with the same title on p. 666.

How to make it

  1. 1

    Whisk egg and sugar

    Whisk the egg and sugar for 45 minutes.

  2. 2

    Add the rest

    Add the oats, flour, baking powder and vanilla or lemon drops.

  3. 3

    Fill the tin

    Put the batter in a greased tin lined with well-greased paper.

  4. 4

    Bake

    Place the tin in a hot oven (about 200 °C (390 °F)) and bake light golden brown, at most 10 minutes.

  5. 5

    Turn out and serve

    Turn out the cake and peel off the paper. Serve covered with jam or cream.

Changes from the original

A hot oven is cautiously read as about 200 °C (390 °F). The ditto mark before vanilla is read as 1 teaspoon. Amounts and method are unchanged.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1949Modernised
To1949Modernised
1949 (proofread, p. 675) → Modernised~75% of the text changedremovedadded
1 egg stk egg. 100 gr. sukker g sukker. 100 « g pressede havregryn havregryn. 1 spiseskje hvetemel ½ teskje bakepulver ss hvetemel. 0,5 ts bakepulver. 1 » ts vanilje (eller sitrondråper). smør (til å smøre formen og papiret). syltetøy (til servering, eller sitrondråper krem). Rør egg og sukker i ¾ time, tilsettes det øvrige. Deigen legges time.. Tilsett havregryn, mel, bakepulver og vanilje eller sitrondråper.. Legg deigen i en smurt form, hvori form som er lagt et foret med godt smurt papir. Settes papir.. Sett formen i varm ovn (ca. 200 °C) og stekes lysegulbrune stek lysegulbrun, på det meste i høiden 10 min. Hvelves ut, papiret løses fra minutter.. Hvelv ut kaken og løs papiret. Server kaken serveres dekket med syltetøi syltetøy eller krem.

Note on Modernised

«Varm ovn» er tolket forsiktig som ca. 200 °C. Dittotegnet foran vanilje er tolket som 1 teskje. Mengder og metode er uendret.

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Frequently asked questions

How long should the egg and sugar be whisked?
For 45 minutes, according to the book.
How long does the cake bake?
At most 10 minutes, until light golden brown.
What is served with it?
Jam or cream.

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