In winter I crave warm dense and cosy food. I have been dreaming of baking something that encompasses those attributes and the first thing that came to mind was oats. This cake is deliciously heartwarming with its crumbly oaty texture and zingy touch of ginger paired with the zesty lemon…pure winter cake heaven.


Oat and ginger bundt cake with lemon glaze
Makes 4 10cm bundt tins or one large one
1 cup oats
1½ cups whole wheat flour
¾ cup sugar
2 tsp baking powder
1 tsp ground ginger
1 tsp cinnamon
½ tsp salt
2 eggs
¾ cup milk
¼ cup olive oil
Zest of one lemon
1 cup icing sugar
1 tbsp lemon juice
1 tbsp milk
1 tsp butter and ½ cup oat bran for coating tins


1) Preheat oven to 200°C
2) Prepare your tins by smearing a light coating of butter all around the inside. Now pour in some of the oat bran and rotate the tin so the oat bran sticks to the sides. Pour out the excess. Set aside till batter is ready.
*Note: you only want a light coating of oat bran stuck to the inside to help your cake release.


3) Place all dry ingredients in a mixing bowl.
4) In a separate bowl beat all the wet ingredients until the mixture is consistent in colour.
5) Add the wet ingredients to the dry and mix well.


6) Pour your batter evenly into each tin. Place in the oven and bake for 20-25mins depending on your oven (longer if using one large tin). Use the skewer method to test that your cakes are cooked through.


7) Allow cakes to cool in the tin for 5 mins before turning them out on a wire rack to cool completely before icing.


8) While your cakes are cooling make the glaze by combining all the glaze ingredients in a bowl and stirring till thoroughly combined.
9) Once your cakes have cooled completely start spooning the glaze over the top of them.
*Note: the cake is quite porous so don’t be surprised if it sucks up all your icing. Just ice it in stages, one spoonful at a time.
This little cake is great as a breakfast treat with coffee too. For a twist substitute the lemon for grapefruit.
Happy baking!